Lemonade Iced
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 quart lemonade
- 6 egg whites
Instructions
- Make a quart of rich lemonade. Whip the whites of six fresh eggs to a strong froth. Mix the whipped egg whites well with the lemonade, then freeze it.
- Variation: The juice of morello cherries or currants may be mixed with water and sugar and prepared in the same way to make very delicate ices.