Before the late 19th century well-to-do Americans occasionally imported oranges from Bermuda and the Bahamas and occasionally made orangeade out of them.
One of the best methods of making lemonade is, to prepare a syrup of sugar and water over a clear fire, skimming it quite clean; to this add the juice of any number of lemons, according to the quantity wish to make; also some rinds.
According to Association of Food and Drug Officials of the United States (AFDOUS) Orangeade shall contain at least 0.257 lb of orange juice soluble solids per gallon, 11.8 ° Brix basis.
What is orangeade?