{"id":3475,"date":"2018-07-26T11:15:15","date_gmt":"2018-07-26T08:15:15","guid":{"rendered":"http:\/\/blog.lnb.lt\/lituanistika\/?p=3475"},"modified":"2018-07-26T11:15:15","modified_gmt":"2018-07-26T08:15:15","slug":"lemonade-recipe-dated-from-1822","status":"publish","type":"post","link":"https:\/\/blog.lnb.lt\/lituanistika\/2018\/07\/26\/lemonade-recipe-dated-from-1822\/","title":{"rendered":"Lemonade recipe dated from 1822*"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3476\" src=\"http:\/\/blog.lnb.lt\/lituanistika\/files\/2018\/07\/37500606_10216526007360060_4398875452677029888_n-1.jpg\" alt=\"\" width=\"400\" height=\"400\" srcset=\"https:\/\/blog.lnb.lt\/lituanistika\/files\/2018\/07\/37500606_10216526007360060_4398875452677029888_n-1.jpg 400w, https:\/\/blog.lnb.lt\/lituanistika\/files\/2018\/07\/37500606_10216526007360060_4398875452677029888_n-1-250x250.jpg 250w, https:\/\/blog.lnb.lt\/lituanistika\/files\/2018\/07\/37500606_10216526007360060_4398875452677029888_n-1-300x300.jpg 300w\" sizes=\"auto, (max-width: 400px) 85vw, 400px\" \/><\/p>\n<p>*<em>Encyclop\u00e8die domestique, recuile del proc\u00e8d\u00e8s et del recettes, Paris, 1822<\/em><\/p>\n<ul>\n<li>4 lemons<\/li>\n<li>a pint of water<\/li>\n<li>half a pound of sugar<\/li>\n<\/ul>\n<p>Cut off the lemon peel as much and as deeply as possible. Remove the albedo&#8211; the white flesh in between the peel and the fruit. Then, into a pint of water**, squeeze out the lemon juice, add the half pound of sugar and let rest for two to three hours.<\/p>\n<p>**The water\u2019s quantity can be increased according to taste. As well, you can alter the taste by replacing with carbonated water.<\/p>\n<p><strong>Bon Appetit!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>*Encyclop\u00e8die domestique, recuile del proc\u00e8d\u00e8s et del recettes, Paris, 1822 4 lemons a pint of water half a pound of sugar Cut off the lemon peel as much and as deeply as possible. Remove the albedo&#8211; the white flesh in between the peel and the fruit. Then, into a pint of water**, squeeze out the &hellip; <a href=\"https:\/\/blog.lnb.lt\/lituanistika\/2018\/07\/26\/lemonade-recipe-dated-from-1822\/\" class=\"more-link\">Toliau skaityti<span class=\"screen-reader-text\"> &#8222;Lemonade recipe dated from 1822*&#8221;<\/span><\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[1555],"tags":[2901,2903],"class_list":["post-3475","post","type-post","status-publish","format-standard","hentry","category-news","tag-encyclopedie-domestique","tag-lemonade"],"_links":{"self":[{"href":"https:\/\/blog.lnb.lt\/lituanistika\/wp-json\/wp\/v2\/posts\/3475","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.lnb.lt\/lituanistika\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.lnb.lt\/lituanistika\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.lnb.lt\/lituanistika\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.lnb.lt\/lituanistika\/wp-json\/wp\/v2\/comments?post=3475"}],"version-history":[{"count":0,"href":"https:\/\/blog.lnb.lt\/lituanistika\/wp-json\/wp\/v2\/posts\/3475\/revisions"}],"wp:attachment":[{"href":"https:\/\/blog.lnb.lt\/lituanistika\/wp-json\/wp\/v2\/media?parent=3475"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.lnb.lt\/lituanistika\/wp-json\/wp\/v2\/categories?post=3475"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.lnb.lt\/lituanistika\/wp-json\/wp\/v2\/tags?post=3475"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}