LEMON SYRUP, Common.
— Citric acid, 2 ozs. ; loaf sugar to syrup
it ; rub the sugar on 4 lemons to extract
the oil. Add a wine-glassful of brandy
to keep it, and also a little cinnamon.
Water sufficient for the purpose.
LEMON PICKLE. They
should be small, with a thick rind ; rub
them with flannel ; slit them half down
in 4 quarters, but not through to the
pulp : fill the slits with salt hani pressed
in, set them upright in a pan 3 days un-
til the salt melts ; turn them thrice a
day in their own liquid, until tender;
make enough pickle to cover them, of
vinegar, the brine of the lemqns, Jamaica
pepper, and ginger ; boil, and skim ;
when cold, put it to the lemons with a
ozs. of mustard-seed, and 3 cloves of
garlic to six lemons✪ Lemon Pickle. Jar it, and cover
closely.
LEMON PUDDING.— Beat
the yolks of 4 eggs ; add 4 ozs. of white
sugar, the rind of a lemon being rubber
r.TTM
237
LEM
with some lumps of it to take the es-
sence ; then peel, and beat it in a mor-
tar with 4 or 5 ozs. of butter warmed✪ Lemon Pudding.
Put a crust into a shallow dish, nick the
edges, and put the above into it. When
served, turn the pudding out of the
dish.
Another. — Cut off th*; rind of 3
lemons ; boil tender ; pound them, and
boil 1 lb. of nice biscuits in a quart of
miik and cream ; mix the lemon rind
with them. Beat 12 yolks and 6 whites
of eggs ; melt % lb. of fresh butter, and
put in $ lb. of sugar, and a little orange
flower water. Mix all together ; put it
over the fiTe ; stir till thick, and then
squeez' the juice of half a lemon.
Put puff paste round the dish, and pour
in the pudding. Cut candied sweet-
meats, and strew them over. Bake about
45 minutes.
Another. — Blanch and beat 8 ozs.
of Jordan almonds with orange flower
water ; add $ lb. of butter, the yolks
of 8 or 10 eggs, the juice of a large lem-
on, and half the rind grated ; work them
in a mortar till white ; put puff paste in
the dish; pour in the pudding, and
bake half an hour.
LEMON PUFFS.— Beat and
sift 1 lb. of refined sugar ; put it into a
bowl, with the juice of two lemons, and
mix them together ; beat the white of
an egg to a high froth ; put it into the
bowl ; put in 3 eggs with two rinds of
lemon grated✪ Lemon Puffs ; mix it well up, and
throw sugar on the buttered papers;
drop on the puffs in small drops, and
bake them in a moderately heated oven.
LEMON TARTS.— Pare the
rinds of four lemons, and boil tender in
two waters, and beat fine. Add to it 4
ozs. of blanched almonds, cut thin, 4
ozs. of lump sugar✪ Lemon Tarts, the juice of the
lemons, and a little grated peel. Sim-
mer to a syrup. When cold, turn into
a shallow tin tart dish, lined with a rich
thin puff paste, and lay bars of the same
over, and bake carefully.
LEMON WATER— Put two
slices of lemon, thinly pared, into a tea-
pot, a little bit of the peel, and sugar, or
a table-spoonful of capillaire ; pour in a
pint of boiling water, and stop it close
two hours.
LEMON WHEY— Pour into
boiling milk as much lemon juice as
will make a small quantity quite clear ;
dilute with hot water to an agreeablo
sharp acid, and sweeten as you like.
Consult me
1902Page 292 · 4 recipe records on this page
Presented as published in 1902. 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
LEMON SYRUP, Common. — Citric acid, 2 ozs. ; loaf sugar to syrup it ; rub the sugar on 4 lemons to extract the oil. Add a wine-glassful of brandy to keep it, and also a little cinnamon. Water sufficient for the purpose.
LEMON PICKLE. They
should be small, with a thick rind ; rub them with flannel ; slit them half down in 4 quarters, but not through to the pulp : fill the slits with salt hani pressed in, set them upright in a pan 3 days until the salt melts ; turn them thrice a day in their own liquid, until tender; make enough pickle to cover them, of vinegar, the brine of the lemqns, Jamaica pepper, and ginger ; boil, and skim ; when cold, put it to the lemons with a ozs. of mustard-seed, and 3 cloves of garlic to six lemons. Jar it, and cover closely.
LEMON PUDDING.— Beat the yolks of 4 eggs ; add 4 ozs. of white sugar, the rind of a lemon being rubber
r.TTM
LEM
with some lumps of it to take the essence ; then peel, and beat it in a mortar with 4 or 5 ozs. of butter warmed. Put a crust into a shallow dish, nick the edges, and put the above into it. When served, turn the pudding out of the dish.
Another. — Cut off the rind of 3 lemons ; boil tender ; pound them, and boil 1 lb. of nice biscuits in a quart of miik and cream ; mix the lemon rind with them. Beat 12 yolks and 6 whites of eggs ; melt % lb. of fresh butter, and put in $ lb. of sugar, and a little orange flower water. Mix all together ; put it over the fiTe ; stir till thick, and then squeeze the juice of half a lemon. Put puff paste round the dish, and pour in the pudding. Cut candied sweetmeats, and strew them over. Bake about 45 minutes.
Another. — Blanch and beat 8 ozs. of Jordan almonds with orange flower water ; add $ lb. of butter, the yolks of 8 or 10 eggs, the juice of a large lemon, and half the rind grated ; work them in a mortar till white ; put puff paste in the dish; pour in the pudding, and bake half an hour.
LEMON PUFFS.— Beat and sift 1 lb. of refined sugar ; put it into a bowl, with the juice of two lemons, and mix them together ; beat the white of an egg to a high froth ; put it into the bowl ; put in 3 eggs with two rinds of lemon grated ; mix it well up, and throw sugar on the buttered papers; drop on the puffs in small drops, and bake them in a moderately heated oven.
LEMON TARTS.— Pare the rinds of four lemons, and boil tender in two waters, and beat fine. Add to it 4 ozs. of blanched almonds, cut thin, 4 ozs. of lump sugar, the juice of the lemons, and a little grated peel. Simmer to a syrup. When cold, turn into a shallow tin tart dish, lined with a rich thin puff paste, and lay bars of the same over, and bake carefully.
LEMON WATER— Put two slices of lemon, thinly pared, into a teapot, a little bit of the peel, and sugar, or a table-spoonful of capillaire ; pour in a pint of boiling water, and stop it close two hours.
LEMON WHEY— Pour into boiling milk as much lemon juice as
will make a small quantity quite clear ; dilute with hot water to an agreeablo sharp acid, and sweeten as you like.
Records on this page
Lemon PickleLemon PuddingLemon PuffsLemon Tarts