Lemonade
Recipe No. 11 from the U.S. Army's WWII cookbook — Beverages. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 11 from the U.S. Army’s WWII cookbook — Beverages. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Sugar, granulated — 4¼ pounds (2⅛ No. 56 dippers)
- Water, hot — 1½ gallons (6 No. 56 dippers)
- Water, cold — 5½ gallons (22 No. 56 dippers)
- Lemon juice* — 1 gallon (4 No. 56 dippers)
Directions
- Dissolve sugar in hot water; cool.
- Add cold water and lemon juice.
- Serve very cold using ice if available.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Sugar, granulated — 5½ oz Water, hot — 2 cups Water, cold — 1¾ qt Lemon juice — 1¼ cups
Use approximately 96 lemons.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 11, Beverages. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.