Old-Fashioned Lemonade
From the Modern Priscilla Cook Book (1924), lovingly recreated at The Vintage Spoon.
This lemonade reads almost exactly as it did in 1924: lemons, sugar, water, and a little patience. No concentrates, no shortcuts, just a bright pitcher of sunshine that would have felt right at home on a Modern Priscilla reader’s table.
We kept the spirit and ratios true to the original, while offering clear, modern instructions so you can recreate it exactly as it might have tasted a century ago.
Cook Along with the 1924 Video
Open the 1924 Recipe Player to keep the video floating while you scroll through ingredients and steps.
Slide-out · TikTok + YouTube · Perfect for cooking along
Ingredients
- 4 large lemons, freshly squeezed
- 1 cup granulated sugar
- 4 cups cold water
- Ice cubes, for serving
- Thin lemon slices, for garnish (optional)
Instructions
- Roll the lemons firmly on the counter to release extra juice.
- Cut the lemons in half and squeeze the juice into a bowl, straining out seeds.
- In a large pitcher, combine the lemon juice and sugar, stirring until the sugar has dissolved.
- Add the cold water and stir again until the lemonade is bright, fragrant, and fully combined.
- Taste and adjust: add a splash more water for a softer lemonade or more lemon for a sharper one.
- Serve over ice with thin lemon slices, imagining a 1924 summer afternoon on the porch.
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