Our RetroRecipes for today come from the publication Henley's twentieth century book of recipes, formulas and processes by Hiscox, Gardner D, published in 1909. The Modern, Revised copy of this book is (or soon will be) available for purchase in Google Play (Books) and on Amazon. (Based on the initial recipe, we assume that all the following recipes are measured in "parts," except where denoted as drops, ounces, etc. In some cases where the book does not specify, the reader is left to figure out measurements on his own).
Strawberry Lemonade:
Citric acid, 6 parts; water, 100 parts; sugar, 450 parts; strawberry syrup, 600 parts; cherry syrup, 300 parts; claret, 450 parts; aromatic tincture, ad lib.
Lemonade Powder:
Sodium bicarbonate, 65; tartaric acid, 60; sugar, 125; lemon oil, 12 drops.
Lemonade juice:
Sugar syrup, 200; tartaric acid, 15; distilled water, 100; lemon oil, 3; tincture of vanilla, 6 drops.
Lemonade Lozenges:
Tartaric acid, 10; sugar, 30; gum arabic, 2; powdered starch, 0.5; lemon oil, 6 drops; tincture of vanilla, 25 drops; and sufficient diluted spirit of wine so that 30 lozenges can be made with it.
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