American and Other Drinks by Leo Engel (1878, p.83) — For Parties

3 large lemonlemon juice acid
2 lemonlemon peel — rind of lemonsbase
1 quartwater — boiling waterdilution
0.5 poundsugar — loaf sugarsweetener
  1. Rub some of the sugar on the lemons to absorb the oil, combine with the rest of the sugar and juice, pour over boiling water, dissolve, strain, and cool.

See also: Lemonade, Plain Lemonade

Source notes optional egg white and optional sherry enrichment.