The _New York Medical Journal_ gives the following directions (by R.
F. Leftwich) for the preparation of this beverage as a nutritive drink
for febrile disorders: “Two lemons, the whites of 2 eggs, 1 pint of
boiling water, loaf sugar to taste. The lemons must be peeled twice,
the yellow rind alone being used, while the white layer is rejected.
Place the sliced lemon and the yellow peel in a quart jug with 2 lumps
of sugar; pour on them the boiling water and stir occasionally. When
cooled to about the ordinary temperature of tea, strain off the lemons.
Now insert an egg whisk, and when the lemonade is in full agitation
add slowly the white of the egg and continue the whisking. While still
hot strain through muslin, and serve when cold. The white of the egg
will be found to impart a blandness which makes the addition of sugar
almost unnecessary. This absence of sweetness is greatly appreciated
in pyrexial cases, and has its obvious value for diabetics. For
non-febrile cases with clean tongues more than 2 eggs may be used to
the pint if desired. This drink is contraindicated only in cases of
true Bright’s disease. It is very useful in the febrile diseases of
childhood. It also possesses antiscorbutic properties which replace
those lost from milk by boiling and sterilization. It is recommended as
part of the diet in typhoid fever, forming a relief from the monotony
of milk, and does not have the constipating and flatus-producing
effects that lie in beaten-up eggs that include the yolk. The author
states that the patient who takes plenty of this lemonade in addition
to 4 pints of milk per day will emerge from the pyrexial period of
typhoid fever in a much stronger condition than without its use.”