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“This comes out of a 1960s cookbook from rural New Zealand well before fizzy drinks were everyday beverages. I haven't made this but include it out of interest.”
READY IN:
1hr 30mins
YIELD:
1 quart approx.
UNITS:
US

Ingredients Nutrition

  • 1 lb sugar
  • 1 quart boiling water
  • 1 lemon, juice of
  • 1 ounce tartaric
  • 2 egg whites, well beaten

Directions

  1. Mix the sugar and water and then add the lemon and tartaric acid.
  2. Strain and when nearly cold add the beaten egg whites.
  3. Bottle in sterilized bottles.
  4. When required put into a tumbler a small amount of baking soda and mix with water, then pour in 2 tablespoons of Boston cream.

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