American and Other Drinks by Leo Engel (1878, p.87)
| 3 lemon | lemon juice | acid |
| 0.5 pound | sugar — pounded sugar | base |
| 1 pint | milk | dilution |
| 1 pint | water | dilution |
- Mix well together and strain through a sieve.
Milk Lemonade
Milk Lemonade is pounded sugar, milk, water, and lemon juice strained through a sieve.
Variants (3)
Bartender's Manual by Theodore Proulx (1888, p.28) — Theodore Proulx 1888
| 1 whole | lemon — lemon | base |
| milk — milk | dilution | |
| ice — fine ice | other | |
| sugar — sugar | sweetener |
- Prepare the drink in the same manner as plain lemonade.
- Use milk in place of water and a little more sugar to prevent curdling.
Ice: Fine ice
- Summary
- A temperance dairy-citrus drink showing how lemonade logic crossed directly into milk service.
Milk Lemonade matters because it shows the non-alcoholic side of bartending borrowing directly from mixed-drink technique and balance logic.
The extra sugar is not incidental; it is a practical anti-curdling adjustment built into the recipe.
Compared with plain lemonade, this is richer and more texturally managed rather than simply diluted citrus refreshment.
Down the Hatch by "Paul" (1920, p.19) — Down the Hatch 1920
| 0.5 lemon | lemon — Squeezed in. | acid |
| 1 tsp | powdered sugar — Powdered Sugar | base |
| milk — Fill glass with good cold milk. | dilution | |
| 1 dash | vanilla | other |
- Fill the glass with good cold milk and shake it well.
- Let it stand long enough for froth to form on top and spoon it off like eating ice cream.
Garnish: Froth on top
Ice: 0.5 scoop broken ice
This matters because it preserves another soda-fountain and temperance crossover where milk, citrus, and bar shaking overlap directly with mixed-drink service.
The spooned-off froth is the key service feature here.
See also: Cream Lemonade, Milk Shake
Defined by reference to plain lemonade with more sugar.