Chapter XXII · Drinks and Refreshments · No. 2943
2943—Orangeade
Proceed as for lemonade, but use the juice and zests of orange rinds instead of those of lemons, and the juice of only half a lemon. Put very thin slices of orange in the glasses.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2943, p. 818. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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