14 Tart Facts About Lemonade

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Sweet or tart, pink or yellow, a tall glass of ice-cold lemonade is the perfect accompaniment to a sunny afternoon. An idyllic symbol of summertime and childhood, the simple drink has a surprisingly rich cultural history. Thirsty folks all over the world have been enjoying lemonade for at least 1000 years, and it’s not going anywhere anytime soon—just ask Beyoncé. Kick up your feet and enjoy these refreshing lemonade facts—hammock optional.

1. LEMONADE PROBABLY BEGAN IN ASIA, BUT WAS FIRST RECORDED IN ANCIENT EGYPT.

Lemons originated in China, India, and Myanmar, and it’s safe to assume that some form of sweetened lemon water was first enjoyed in the ancient Far East. But the earliest written record of the beverage comes from Persian poet Nasir-I-Khusraw, who wrote detailed accounts of daily life in Egypt around 1050 CE. The medieval Egyptians’s version of lemon juice and sugar, called qatarzimat, was a valued trade item and was frequently exported to other cultures.

2. PRE-REVOLUTION FRANCE HAD WANDERING LEMONADE PEDDLERS.

As global trade continued to expand, lemons and lemonade became increasingly popular across Europe. The drink took particular hold in Paris, where the Compagnie de Limonadiers was formed in the 1670s. This roving group of street vendors would sell glasses of lemonade to passersby, directly from tanks strapped to their backs. Convenient!

3. “LEMONADE” MEANS DIFFERENT THINGS IN DIFFERENT PLACES.

Across North America as well as in India, “lemonade” refers to that familiar blend of water, sugar, and freshly squeezed lemon juice. But order a lemonade in England, Ireland, Australia, or New Zealand, and you’ll get some bubbles as well; in those countries, “lemonade” refers to carbonated lemon-flavored (or lemon-lime) soft drinks, similar to Sprite. (Pro tip: If you want something more resembling the American version in the UK, ask for a “cloudy lemonade,” but even that can be fizzy.)

4. THE MIDDLE EAST TAKES THEIRS WITH MINT (AS OF LATE).

On a hot day in Israel, Syria, Lebanon, or Jordan, you might reach for a Limonana, a local variation that includes crushed mint leaves. The combination is a classic one, but its status as a regional favorite (and that name) are surprisingly recent. In 1990, as a way of proving the efficacy of their marketing campaigns, the Israeli agency Fogel Levin began advertising the drink on public buses. Although the product didn’t exist, the campaign generated enough buzz that restaurants and soft-drink companies began making their own lemon-mint blends.

5. IT'S NOT ROCKET SCIENCE, BUT THERE IS SOME SCIENCE BEHIND LEMONADE.

Just about any iced drink is pleasant on a sweltering day, but food researchers have discovered why lemonade really hits the spot. Sour or tart drinks stimulate our salivary glands, which provides relief to the “dry mouth” feeling we associate with being tired and dehydrated. This effect even continues after you’ve polished off the glass, making lemonade “thirst quenching” in a literal sense.

6. ONE OF OUR MOST POPULAR PROVERBS BECAME WIDESPREAD THANKS TO AN ACTOR’S OBITUARY.

Marshall Pinckney Wilder, second from right. Wikimedia Commons

When life gives you lemons … you know what to do, right? The classic advice to “make lemonade” out of our problems became famous probably thanks to the 1915 obituary for Marshall Pinckney Wilder, who achieved success as an actor, writer, and humorist despite battling dwarfism and related health problems throughout his life. The original version of the phrase, penned by writer Elbert Hubbard, read "He picked up the lemons that Fate had sent him and started a lemonade-stand.”

But despite what is often said, this was not the first use of the phrase. In 1909, the "Retailers Newspaper" Men's Wear said: "In business turn obstacles into conveniences. When handed a lemon—make lemonade of it." But perhaps the most literal telling of this advice is from the Chicago School of Sanitary Instruction in 1911: "If anyone hands you a lemon, make lemonade of it. It is both healthful and pleasant to take."

7. THE HUMBLE LEMONADE STAND IS MORE THAN 135 YEARS OLD.

It’s an image straight from Norman Rockwell: a few enterprising tykes selling fresh lemonade in the front yard. But lemonade wasn’t always kid stuff. The New York Times first referenced a Wisconsin shopkeeper hawking the drink outside his store in 1879, and by the following summer, stands popped up all around New York City, selling cups for a nickel each. "Before, if a thirsty soul wanted a glass of lemonade on a hot day, he had to go into some bar-room and pay 15 cents for it," the Times reported in July 1880. "Now, at any one of these lemonade-stands—and scores of them have been established—a customer can have a glass of ice-cold lemonade, made before his eyes, for 5 cents.”

8. WE’RE STILL CHARMED BY LEMONADE-STAND ECONOMICS.

Lemonade has proven to be a surprisingly robust subject for business-simulation games. The earliest such example, Lemonade Stand, was included for free on Apple II computers beginning in 1979; players determined their success through manipulating simple variables such as selling price and advertising budget. The game’s accessible formula led to a more complex simulator, Lemonade Tycoon, in 2002, as well as countless board games, educational tools, and apps. You can still play that original version online at Archive.org!

9. ALEX SCOTT TURNED LEMONADE INTO MAJOR MEDICAL AID.

As a 4-year-old battling neuroblastoma (a form of pediatric cancer), Alexandra Scott began selling lemonade outside her family’s Connecticut home to raise money for cancer research. Her first venture raised more than $2000 and inspired other children and adults across the U.S. to join her cause. Alex’s efforts were later featured on The Oprah Winfrey Show and The Today Show, and were the subject of the 2006 documentary Alex Scott: A Stand for Hope. Although Alex passed away at age 8, her vision lives on as Alex’s Lemonade Stand Foundation, which to date has raised over $100 million for cancer research.

10. PINK LEMONADE ORIGINATED IN A WASHTUB.

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What gives pink lemonade its distinctive hue? These days, it’s made with a few drops of red food dye, or a splash of strawberry juice. But according to Joe Nickell, author of Secrets of the Sideshows, the invention was a rather unappetizing accident. As the legend goes, circus vendor Pete Conklin had sold his entire stock of regular lemonade, and needed to make more on the spot. Without access to running water or a well, Conklin resorted to using a tub of water that had been tinted pink after being used to wash the red tights of circus performers. Another, slightly more appetizing tale is that circus man Henry Allott was making lemonade when some red cinnamon candies fell in, discoloring his beverages. Bottoms up?

11. ONE OF AMERICA’S GREATEST GOLFERS MIXED HIS WITH TEA.

Bellying up to the bar at the 1960 U.S. Open, golf superstar Arnold Palmer ordered a blend of lemonade and sweet tea, and his name’s been attached to that popular variation ever since. Add vodka to an Arnold Palmer and it becomes a John Daly (a bit of dark humor referencing fellow golfer Daly’s struggle with alcoholism), or for a real kick, swap out the vodka for Everclear—that’s now known as a Happy Gilmore.

12. NO VODKA FOR FIRST LADY "LEMONADE LUCY" THOUGH!

In 1877, in an attempt to curry favor from the Prohibition Party, the White House banned alcohol from all parties and state dinners. Although the decision was made by President Rutherford B. Hayes, his wife, First Lady Lucy Webb Hayes, was a known teetotaler and received the brunt of criticism—as well as the enduring nickname "Lemonade Lucy," which was coined 11 years after her death—from detractors.

13. LEMONADE STANDS HAVE BECOME A HOT-BUTTON ISSUE.

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If your kids are thinking of spending the afternoon hawking lemonade from the front lawn, beware—the “industry” has gotten thornier than you might remember from your youth. Unsuspecting sellers can be slapped with heavy fines for failure to comply with health and safety regulations or local permitting laws. Naturally, the issue has become a flashpoint for critics of government regulation and has led to protests, most notably Lemonade Freedom Day.

14. THE SWEET DRINK HAS INSPIRED SOME SWEET MELODIES.

These days, Google “lemonade” and you’ll get more Beyoncé than beverage. The superstar singer’s “visual album” Lemonade was an instant hit when it was released in April, and it proved that, 100 years after Marshall Pinckney Wilder, the advice to “make lemonade” out of our hardships still resonates. But Bey is hardly the first artist to draw inspiration from the drink—singer G. Love used Lemonade as an album title in 2006, and musicians as diverse as Gucci Mane, Danity Kane, and Blind Melon all have songs of the same title in their repertoire. There's also Lemonade, the dance band from San Francisco, and Lemonade, the Eve Ensler play. One thing’s for sure: Whether you’re drinking lemonade, making it, selling it, or singing about it, no one can get enough of it.

This Macaroni and Cheese Meatball Recipe Is Easy Enough to Make in a Dorm Room

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iStock.com/LauriPatterson

It's hard to make creative meals when you're working out of a dorm "kitchen," but Daniel Holzman, the chef/co-owner of The Meatball Shop in New York City, proves that college students don't need to limit themselves to energy drinks and instant ramen noodles. Using just a coffee maker and a toaster oven, he's found a way to prepare an easy recipe for macaroni and cheese meatballs.

The video below is the fourth episode of "The College Try," a new series from Food & Wine and Spoon University that challenges chefs to create meals using dorm equipment and ingredients. Holzman starts by "brewing" his macaroni in a coffee maker. Once the pasta is cooked, he stirs in one tablespoon of butter and transfers it to a plate. To start making the cheese sauce, he adds two cups of milk and two tablespoons of butter to the coffee pot before retuning it to the warm burner.

Holzman prepares the meatballs by mixing ground beef, breadcrumbs, cheddar cheese, salt, and the cooked macaroni in a bowl. After he shapes the meat mixture into 2-inch balls, he bakes them in a toaster oven preheated to 450°F for 12 minutes.

The last step is the sauce. The chef whisks a packet of cheese powder from a box of macaroni and cheese into the milk and uses that as the base for his plate of meatballs. In about half an hour, he makes a meal that looks a lot better than what you can find in most college dining halls.

From microwaved omelets to mug cakes, here are some more cooking hacks for dorm life.

[h/t Spoon University]

Eliza Leslie: The Most Influential Cookbook Writer of the 19th Century

American cookbook author Eliza Leslie
American cookbook author Eliza Leslie
Wikimedia // Public Domain

If it wasn't for Eliza Leslie, American recipes might look very different. Leslie wrote the most popular cookbook of the 19th century, published a recipe widely credited as being the first for chocolate cake in the United States, and authored fiction for both adults and children. Her nine cookbooks—as well as her domestic management and etiquette guides—made a significant mark in American history and society, despite the fact that she never ran a kitchen of her own.

Early Dreams

Born in Philadelphia on November 15, 1787, to Robert and Lydia Leslie, Eliza was an intelligent child and a voracious reader. Her dream of becoming a writer was nurtured by her father, a prosperous watchmaker, inventor, and intellectual who was friends with Benjamin Franklin and Thomas Jefferson. She once wrote that "the dream of my childhood [was] one day seeing my name in print."

Sadly, her father’s business failed around the turn of the 19th century and he died in 1803. The family took in boarders to make ends meet, and as the oldest of five, Leslie helped her mother in the kitchen. To gain culinary experience, she attended Mrs. Goodfellow’s Cooking School in Philadelphia, the first school of its kind in the United States. Urged by her brother Thomas—and after fielding numerous requests for recipes from friends and family—she compiled her first book, Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, in 1828. Notably, the book included the term cup cake, referring to Leslie's employment of a teacup as a measuring tool ("two large tea-cups full of molasses")—possibly the first-ever mention of a cup cake in print.

Seventy-Five Receipts was a hit, and was reprinted numerous times. Encouraged by this success—and by her publisher, Munroe & Francis—Leslie moved on to her true desire: writing fiction. She penned short stories and storybooks for young readers as well as adult fiction and won several awards for her efforts. One of her prize-winning short stories, the humorous "Mrs. Washington Potts," appeared in Godey’s Lady’s Book, the popular 19th century magazine for which she also served as assistant editor. Leslie also contributed to Graham’s Magazine, the Saturday Gazette, and The Saturday Evening Post. At least one critic called her tales "perfect daguerreotypes of real life."

As much as Leslie loved writing fiction, however, it didn't always pay the bills. She wrote a second cookbook, Domestic French Cookery, in 1832, and achieved the pinnacle of her success in 1837 with Directions for Cookery. That work became the most beloved cookbook of the 1800s; it sold at least 150,000 copies and was republished 60 times by 1870. She offered pointers on procuring the best ingredients ("catfish that have been caught near the middle of the river are much nicer than those that are taken near the shore where they have access to impure food") and infused the book with wit. In a section discouraging the use of cold meat in soups, she wrote, "It is not true that French cooks have the art of producing excellent soups from cold scraps. There is much bad soup to be found in France, at inferior houses; but good French cooks are not, as is generally supposed, really in the practice of concocting any dishes out of the refuse of the table."

In The Taste of America, noted modern food historians John and Karen Hess called Directions for Cookery “one of the two best American cookbooks ever written," citing the book's precise directions, engaging tips, straightforward commentary, and diverse recipes—such as catfish soup and election cake—as the keys to its excellence.

Leslie is also credited with publishing America’s first printed recipe for chocolate cake, in her 1846 Lady’s Receipt Book. While chocolate had been used in baking in Europe as far back as the 1600s, Leslie’s recipe was probably obtained from a professional chef or pastry cook in Philadelphia. The recipe, which featured grated chocolate and a whole grated nutmeg, is quite different from most of today's chocolate cakes, with its strong overtones of spice and earthy, rather than sweet, flavors. (You can find the full recipe below.)

Later in life, while continuing to write cookbooks, Leslie edited The Gift: A Christmas and New Year’s Present, which included early publications by Edgar Allan Poe. She also edited her own magazine of literature and fashion, Miss Leslie’s Magazine. She wrote only one novel, 1848's Amelia; Or a Young Lady’s Vicissitudes, but once said that if she was to start her literary career over, she would have only written novels.

A Uniquely American Voice

Historians have argued that Leslie was successful because she crafted recipes to appeal to the young country’s desire for upward mobility as well as a uniquely American identity. At the time she began writing, women primarily used British cookbooks; Leslie appealed to them with a distinctly American work. (She noted in the preface to Seventy-Five Receipts, "There is frequently much difficulty in following directions in English and French Cookery Books, not only from their want of explicitness, but from the difference in the fuel, fire-places, and cooking utensils. ... The receipts in this little book are, in every sense of the word, American.")

Leslie included regional American dishes in her books, promoted the use of quality ingredients, and was the first to (sometimes) organize recipes by including ingredients at the beginning of each recipe instead of using a narrative form, setting the tone for modern recipe writing. Her books were considered a treasure trove of knowledge for young pioneer women who, frequently separated from their families for the first time, often relied on Leslie's works for guidance.

Unmarried herself, Leslie never managed her own kitchen, and often had others testing recipes for her. She maintained strong ties with her erudite, sophisticated family, and lived for a time with her brother Thomas while he was attending West Point. Another brother, Charles Leslie, was a well-regarded painter in England; her sister Anna was also an artist, and sister Patty was married to a publisher who produced some of Leslie’s work. As she got older, Leslie lived for years in the United States Hotel in Philadelphia, where she was something of a celebrity for her wit and strong opinions.

Leslie died on January 1, 1858. Many of her recipes are still used today, but it's likely she’d be most pleased to know that many of her short stories are available online. Modern readers can appreciate the totality of her work: the fiction writing that was her passion, though for which she was lesser known, and her culinary writing, which guided generations.

Eliza Leslie's Recipe for Chocolate Cake

From The Lady's Receipt Book:

CHOCOLATE CAKE.—Scrape down three ounces of the best and purest chocolate, or prepared cocoa. Cut up, into a deep pan, three-quarters of a pound of fresh butter; add to it a pound of powdered loaf-sugar; and stir the butter and sugar together till very light and white. Have ready 14 ounces (two ounces less than a pound) of sifted flour; a powdered nutmeg; and a tea-spoonful of powdered cinnamon—mixed together. Beat the whites of ten eggs till they stand alone; then the yolks till they are very thick and smooth. Then mix the yolks and whites gradually together, beating very hard when they are all mixed. Add the eggs, by degrees, to the beaten butter and sugar, in turn with the flour and the scraped chocolate,—a little at a time of each; also the spice. Stir the whole very hard. Put the mixture into a buttered tin pan with straight sides, and bake it at least four hours. If nothing is to be baked afterwards, let it remain in till the oven becomes cool. When cold, ice it.

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