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Drink

Another Lemonade

A citrus beverage made by steeping lemon rind in boiling water, then mixing the juice with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lemon and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Another Lemonade

Ingredients

Directions

Prepare the infusion

  1. Pare the rind of the lemons as thin as possible.

  2. Add the rind to a quart of boiling water and ¼ ounce of isinglass.

  3. Cover the mixture.

  4. Let it stand until the next day.

Make the lemonade

  1. Squeeze the juice of the lemons onto ½ pound of lump sugar.

  2. Check that the sugar is dissolved.

  3. Pour the lemon mixture over the sugar.

  4. Mix well.

  5. Strain before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lemons
Supply the juice and aromatic oils from the rind that flavour the drink.
Isinglass
Gelatin-like protein that helps clarify the liquid and gives it body.
Lump sugar
Sweetens the drink and balances the lemon's acidity.

The step that matters

Let it stand until the next day. Steeping the rind in hot water draws out its aromatic oils and flavour over time. Cutting this short gives a weak, thin-tasting lemonade.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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