US5292A - Improvement in preparing materials for lemonade - Google Patents
Improvement in preparing materials for lemonade Download PDFInfo
- Publication number
- US5292A US5292A US5292DA US5292A US 5292 A US5292 A US 5292A US 5292D A US5292D A US 5292DA US 5292 A US5292 A US 5292A
- Authority
- US
- United States
- Prior art keywords
- lemonade
- improvement
- preparing materials
- powder
- dry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000015122 lemonade Nutrition 0.000 title description 3
- 239000000463 material Substances 0.000 title description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000000843 powder Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000283690 Bos taurus Species 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 2
- 244000248349 Citrus limon Species 0.000 description 2
- 235000011941 Tilia x europaea Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 239000004571 lime Substances 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 229920000715 Mucilage Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000002550 fecal effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000001117 sulphuric acid Substances 0.000 description 1
- 235000011149 sulphuric acid Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
Definitions
- Preparatiom-I Procure the best and soundest fresh lemons, and let them be washed clean and dried. Then let the rind or peel be cut through to the pulp from end to end in quarter-sections or more, taking care not to cut so deep as to allow the juice to escape and then peel off the rind. The rind should then be laid away in a dry place and warm atmosphere, secluded from the sun and dust, and with frequent mixing and moving of it, so that it may not mold, allow it to become thoroughly dry. This done, grind it to a powder and sift it through a sieve of bolting-cloth, (No.10,) and then put it into glassjars, stop them tight, and
- the crystal should be reduced to a powder in an entirely dry atmosphere and bottled up for use.
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
UNITED STATES PATENT OFFICE.
JAMES WARREN, JR, on NE YoRK, N. Y.
IMPROVEMENT IN PREPARING MATERIALS FOR LEMONADE.
Specification forming part of Letters Patent No. 5,292, dated September 11,1847.
1'0 all whom it may concern.-
Be it known that I, JAMES WARREN, Jr., of and now residing at No. 42 Reade street, in the city of New York, in the county and State of New York, have invented a new and Improved Preparation for Lemonade; and I do hereby declare that the following is a full and exact description.
Preparatiom-I. Procure the best and soundest fresh lemons, and let them be washed clean and dried. Then let the rind or peel be cut through to the pulp from end to end in quarter-sections or more, taking care not to cut so deep as to allow the juice to escape and then peel off the rind. The rind should then be laid away in a dry place and warm atmosphere, secluded from the sun and dust, and with frequent mixing and moving of it, so that it may not mold, allow it to become thoroughly dry. This done, grind it to a powder and sift it through a sieve of bolting-cloth, (No.10,) and then put it into glassjars, stop them tight, and
I blacken or cover the outside of the jars with paper, so as to protect it from the light, when it may be set aside for use.
Il. Submit the pulp of the lemon to a press and express the juice. Strain it, and then to every pint of juice add one ounce of the carbonate of lime, (prepared chalk,) or as much as may be necessary to saturate thejuice, by small portions at atime while thejuice is boiling, and when saturated let it subside, pour oft the liquor, and the citrate, of lime will form the residuum. Wash this residuum three or four times in warm water, and then dry it, after which reduce it to powder. To this powder add nine ounces of diluted sulphuric acid gradually, and then boil it for ten minutes, press it through a linen cloth, and'at'terward filter it through paper. Evaporate this liquor over a gentle heat until crystals are formed. These crystals are the citric acid, and should be dissolved in pure water and crystallized a second and third time, and as often filtered through paper, in
order to obtain the acid perfectly purer This done, the crystal should be reduced to a powder in an entirely dry atmosphere and bottled up for use.
III. Wash the pulp of the lemon which has been expressed with water until entirely freed from acid, and then macerate for two days in warm water and strain it off. Dry' this residuum, which contains the fecal and mucilage. Grind to an impalpab'le powder, and bottle it for use.
Recipe for lemon-sugar, lemonade-sugar, or sugar of lcmon.T-ake of powdered white sugar (refined) one hundred pounds; powdered citric acid, as prepared above, three pounds JAMES WARREN, JR.
Witnesses:
N. O. EVERETT, GEORGE Fos'rER.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US5292A true US5292A (en) | 1847-09-11 |
Family
ID=2065593
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US5292D Expired - Lifetime US5292A (en) | Improvement in preparing materials for lemonade |
Country Status (1)
| Country | Link |
|---|---|
| US (1) | US5292A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3118771A (en) * | 1960-09-14 | 1964-01-21 | Int Minerals & Chem Corp | Condiment composition and method of production |
| US20150272196A1 (en) * | 2014-03-25 | 2015-10-01 | Campbell Soup Company | Athletic performance enhancing beverage |
-
0
- US US5292D patent/US5292A/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3118771A (en) * | 1960-09-14 | 1964-01-21 | Int Minerals & Chem Corp | Condiment composition and method of production |
| US20150272196A1 (en) * | 2014-03-25 | 2015-10-01 | Campbell Soup Company | Athletic performance enhancing beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US2000A (en) | Improvement in the manufacture of starch | |
| Brande | A Manual of Chemistry... | |
| CN105862494B (en) | A kind of method that natural color pulp is prepared with sunflower seed shell | |
| US2516023A (en) | Treatment of irish moss | |
| US4430A (en) | Improvement in making vegetable beer | |
| JPS60184501A (en) | Recovery of subterranean stem starch and protein | |
| GB470753A (en) | Improvements in and relating to jam and marmalade | |
| CN105951516B (en) | A kind of release agent making numb writing paper | |
| US727585A (en) | Food product and process of preparing same. | |
| CN106317232A (en) | Potato starch extraction method | |
| DE554945C (en) | Process for the production of a starch from potatoes which can swell in cold water | |
| CN106280166A (en) | A kind of bamboo gap filler manufacture method | |
| DE859351C (en) | Process for the production of carotene | |
| US19754A (en) | Improvement in manufacture of soap | |
| US5915A (en) | Improvement in manufacture of buckwheat-size | |
| US1615091A (en) | Process for removing coloring matters and other impurities from solutions | |
| GB147415A (en) | Improved process for obtaining sugar and similar products from wood and other cellulose-containing materials | |
| US18724A (en) | Improvement in preparing glue-stock | |
| US15517A (en) | Improvement in filtering-sand for cider | |
| DE328035C (en) | Process for the production of mature alkali cellulose and its immediate conversion into ripe xanthate | |
| SU38419A1 (en) | Method of making refractory boxes for storing films | |
| US597A (en) | Remedy for salt-rheum | |
| US3965A (en) | Vvilliam h | |
| DE606009C (en) | Process for the production of conversion products of the polysaccharides | |
| DE531202C (en) | Process for the production of starch |