This lemon cold dish recipe comes from the household of my dear neighbour Helma. The fourth edition of the Dr Oetker school cookbook from 1929 was still on the kitchen shelf in her parents' kitchen when she gave it to me as a present. What originally began in 1891 with small recipe booklets as a marketing strategy of the Bielefeld entrepreneur Dr August Oetker, continued from around 1910 with his cooking and baking recipes in book form right up to the present day and is therefore one of the classic cookery books. This school cookery book was written by the home economics teacher Emilie Henneking and could be purchased for 30 pfennigs.
3 organic lemons, unwaxed
125 millilitres raspberry juice
250 millilitres black tea
250 grams sugar
1.5 litres of water
1-3 organic oranges, unwaxed
4 egg whites, beaten until stiff
1. Squeeze the juice from three lemons using a lemon squeezer and pour into a glass bowl.
2. Add the raspberry juice and the cold black tea and mix well.
3. Chill the mixture.
4. In the meantime, boil the sugar with a piece of lemon zest and the water on the hob until the sugar has completely dissolved.
5. Add the cooled syrup to the lemon-raspberry tea and chill again.
6. Cut the oranges into slices and add to the liquid.
7. Beat the 4 egg whites until stiff and mix into the cold bowl.
8. Serve the cold dish in tall glasses with a straw and a long spoon or in shallow glasses and enjoy.
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