D-Day Lemonade
Lemonade served with D-Day Scrambled Eggs and Bacon and toast
City/Region: United States of America
Time Period: 1946
Lemonade isn’t actually mentioned as part of the last meal served to Allied troops before D-Day, juice is. The army cookbook from the U.S. War Department in 1946 doesn’t have a recipe for juice (understandably), so I thought it would be more interesting to make the lemonade. It’s not too far off from juice, and is more historical than just squeezing some oranges.
This lemonade is surprisingly good. You can definitely tell that it’s not fresh lemonade, but it’s still refreshing. It reminds me of Country Time Lemonade, and probably isn’t too far off as far as ingredients go.
“No. 16. Lemonade (made with lemon juice powder synthetic)
Lemon juice powder, synthetic…18 ounces (1 mess kit cup)
Sugar, granulated…8 pounds (4 No. 56 dippers)
Water…8 gallons (32 No. 56 dippers)
Mix lemon juice powder and sugar together thoroughly.
Add mixture slowly to water, stirring constantly
Chill ; serve immediately.”
Ingredients:
- 2 tablespoons lemon juice powder
- Heaping 1 cup (225 g) sugar
- 1/2 gallon (2 liters) water
Instructions:
- Whisk the lemon juice powder and sugar together to combine.
- Slowly add the lemon juice mixture to the water, stirring constantly. Stir until the powders are dissolved.
- Chill, then serve it forth with D-Day Scrambled Eggs and Bacon.