Preserved Whole Lemons. — Select the required quantity
of Lemons, and peel very thinly. Cut a hole at the top
of each Lemon about Jin. in diameter, and take out all
the pulp and skin. Rub them Avith salt, putting each one
in cold Avater as it is done. Let them remain in it for
liAre days, then take them out, put them into salted Avater,
and boil for fifteen minutes. Make a thin syrup Avith lqt.
of Avater and lib. of loaf sugar✪ Preserved Whole Lemons, put the Lemons in it, and
boil five minutes every day for six days. Then put them
into jars, pour the syrup over, and let them stand for trvo
months. At the end of that period, take the Lemons out
of the syrup, and make a fresh syrup with double-refined
sugar and only sufficient AA-ater to moisten. Put the Lemons
in, and boil them sloAvly till clear. Place them in small
jars, put paper dipped in brandy over them, then stouter
paper on the top, and tie doAvn closely. Keep in a dry
place till Avanted for use.
Tincture of Lemons. — (1) Cut the rinds thinly from three
dozen Lemons, put them into a boAvl Avith Jgall. of pure
spirits of Avine, let them macerate for about three days,
pour off the liquor, let it settle, and Avhen quite bright it
is ready for use. The Lemons used should have, bright,
thick skins, and as green as possible, providing the fruit
is sound and full groAvn. The thin peel from tAvelve
Lemons should weigh about 9oz. The spirits used must
be 16ileg. over proof, which can be obtained by taking 3qts.
of ordinary spirit of 55deg. over proof and adding sufficient
Avater to make the Avliole up to lgall.
(2) It is a good plan to have a Avide-mouthed pint or half-
pint bottle, Avith a good cork or stopper, half filled Avith
brandy, and Avhenever a Lemon is required for the juice
alone, to pare off’ the yelloAv rind as thinly as possible and
drop it into the brandy. Whisky or any other proof spirit
may be used for this purpose instead of brandy. In a
fortnight the spirit Avill lie strongly flavoured Avith Lemon-
peel. If aLvays Avell corked, it Avill keep for a length of
time.
LENT PIE. — See Pies.
LENT SANDWICHES. — See Sandwiches.
LENT SAUSAGES.— See Sausages.
LENT SOUP.— See Soups.
LENTILS ( Fr . Lentilles; Ger. Linsen ; Ital. Len-
ticchie; Sp. Lentejas).— These are the fruit of a legu-
minous plant, Lens esementa. They are smaller than
ordinary peas, and are shaped like a double convex lens.
Lentils are largely cultivated for food on the Conti-
nent of Eirrope and in many parts of Asia, and are the
For details respectivp Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
857
Lentils — continued.
most nourishing of all forms of pulse. A preparation
of it with barley, known as Revalenta Arabica, has been
much used for invalids. Lentils are also ground to flour
and sold in packets.
Page 331 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Preserved Whole Lemons. — Select the required quantity of Lemons, and peel very thinly. Cut a hole at the top of each Lemon about 1/2 in. in diameter, and take out all the pulp and skin. Rub them with salt, putting each one in cold water as it is done. Let them remain in it for five days, then take them out, put them into salted water, and boil for fifteen minutes. Make a thin syrup with 1 qt. of water and 1 lb. of loaf sugar, put the Lemons in it, and boil five minutes every day for six days. Then put them into jars, pour the syrup over, and let them stand for two months. At the end of that period, take the Lemons out of the syrup, and make a fresh syrup with double-refined sugar and only sufficient water to moisten. Put the Lemons in, and boil them slowly till clear. Place them in small jars, put paper dipped in brandy over them, then stouter paper on the top, and tie down closely. Keep in a dry place till wanted for use.
Tincture of Lemons. — (1) Cut the rinds thinly from three dozen Lemons, put them into a bowl with 1/2 gall. of pure spirits of wine, let them macerate for about three days, pour off the liquor, let it settle, and when quite bright it is ready for use. The Lemons used should have bright, thick skins, and as green as possible, providing the fruit is sound and full grown. The thin peel from twelve Lemons should weigh about 9 oz. The spirits used must be 16 deg. over proof, which can be obtained by taking 3 qts. of ordinary spirit of 55 deg. over proof and adding sufficient water to make the whole up to 1 gall.
(2) It is a good plan to have a wide-mouthed pint or half-pint bottle, with a good cork or stopper, half filled with brandy, and whenever a Lemon is required for the juice alone, to pare off the yellow rind as thinly as possible and drop it into the brandy. Whisky or any other proof spirit may be used for this purpose instead of brandy. In a fortnight the spirit will be strongly flavoured with Lemon peel. If always well corked, it will keep for a length of time.
LENT PIE. — See Pies.
LENT SANDWICHES. — See Sandwiches.
LENT SAUSAGES.— See Sausages.
LENT SOUP.— See Soups.
LENTILS ( Fr . Lentilles; Ger. Linsen ; Ital. Lenticchie; Sp. Lentejas).— These are the fruit of a leguminous plant, Lens esculenta. They are smaller than ordinary peas, and are shaped like a double convex lens. Lentils are largely cultivated for food on the Continent of Europe and in many parts of Asia, and are the
For details respectivp Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
Lentils — continued.
most nourishing of all forms of pulse. A preparation of it with barley, known as Revalenta Arabica, has been much used for invalids. Lentils are also ground to flour and sold in packets.
Records on this page
Preserved Whole Lemons