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Lemonade Powdrbs

A powdered mix of tartaric acid, sugar, and lemon essence for making lemonade.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and lemon 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 ↓

Lemonade Powdrbs

twelve portions

Ingredients

Directions

Make the powder

  1. Powder the tartaric acid and sugar very fine in a stone mortar.

  2. Mix them well together.

  3. Add a few drops of essence of lemon at a time, stirring until fully combined.

Portion and use

  1. Divide the mixture into twelve equal parts and wrap each in paper.

  2. To use, dissolve one part in a tumbler of cold water for lemonade.

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. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

Sugar and lemon 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

Tartaric acid
Provides the sharp, sour bite that makes the drink taste like lemonade.
Loaf sugar
Adds sweetness to balance the acidity of the tartaric acid.
Essence of lemon
Adds aroma and lemon flavour to the powder.

The step that matters

Adding the essence of lemon. Oils in lemon essence do not blend evenly into dry powder if added all at once. Adding a few drops at a time while stirring spreads the flavour evenly so each portion tastes the same.

“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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