Hot Lemonade from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Boil the lemons whole and unpeeled till the JL/ water is reduced to one quart. Sweeten and serve. Or proceed in exactly the preceding manner, using hot water instead of cold. The Creoles sometimes ...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 6 Lemons
- 2 Quarts of Water
- ½ Pound of Sugar
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Iced Lemonade from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Lemon Preserves from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Lemon Jelly from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Banana Compote from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Lemon Sugar from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Compote of Pears from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Pear Marmalade from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Apple Marmalade from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com