Italian Lemonade

From 1894:

This beverage will be found almost equal to liqueur in richness, and is excellent as a drink at evening patties, dances, etc.
To make a gallon of it, 2 dozen lemons should be pared very thinly, then squeezed, the juice to be poured on the peels, and allowed to remain on them 12 hours; 2lb. of loaf sugar, 1 quart of white wine, and 3 quarts of boiling water should then be added, and subsequently 1 quart of boiling milk. The whole should then be clarified through a jelly bag, and is then ready for use.