The name sounds unfamiliar, but the base is a citrus drink sweetened with a cooled syrup. Separating the syrup from the cold juice avoids asking dry sugar to dissolve in a chilled glass.
Ingredients from the selected recipe
- 2 oranges
- 1 lemon
- 6 tablespoons sugar
- 3 cups water
Method
- Squeeze and strain the fruit juice.
- Cook the sugar with 1 cup of the water for 5 minutes to make a syrup, then cool it.
- Add the fruit juice and remaining water. Add ice and serve very cold.
Modern reading and kitchen notes
This preview publishes the base drink only, not the book's additional variations. Wash fruit before handling, use clean equipment, and refrigerate the prepared drink rather than treating the syrup as a shelf-stable preservation method. The edition gives no serving yield.
Before you begin
Read the complete method and prepare suitable equipment before mixing. Keep any adaptation separate from the source instructions. Missing yields, pan sizes, or times are not silently filled with invented values. Use current food-safety guidance rather than assuming every historical kitchen habit is appropriate today.
Source and safety references
The edition names Nell B. Nichols’s The Farm Cook and Rule Book (1923). Its source and restoration notes are included in the complete book. This preview does not provide the paid PDF or any additional book recipes.
FDA: Handling Flour Safely · FoodSafety.gov: Safe Minimum Internal Temperatures · USDA: Leftovers and Food Safety