This simple vintage lemonade recipe will quench any thirst, and so will the modern recipe for a frosty and frothy blended basil lemonade!
THE INSPIRATION FOR A VINTAGE LEMONADE RECIPE
A few years ago, my mother came across a well-loved copy of Canada’s Favourite Cook Book in an antique shop.
It’s aged and ragged with faded sauce stains and bonus recipe cards that were cut out of cereal boxes.
This book dates back to 1910 and is a compilation of recipes sent by ladies from both Canada and the United States who were eager to share their best recipes.
The only problem?
Well, if you’re the least bit familiar with vintage recipes, you’ll know that they can be a bit vague…
Lemonade should be made in the proportion of one lemon to each large goblet. Squeeze the lemons and take out any seeds. If you do not like the pulp strain the juice. Sweeten the drink well though that is a matter of taste. The pleasant tart taste should be preserved. Add water to the juice and when serving put cracked ice and a thin slice of lemon to each glass.E. J. C. (a contributor to Canada’s Favorite Cook Book)