LEMON DUMPLINGS. — Chop up six ounces of beef suet, and
mix it with half a pound of bread crumbs, two ounces of flour, a quarter
of a pound of sugar, four eggs well beaten, the juice of three lemons, and
the grated rind of one✪ Lemon Dumplings. Boil in floured cloths for one hour.
LEMON HONEYCOMB. — Sweeten the juice of a lemon and
pour it into a glass dish. Beat up the white of an egg with a pint of cream
and a little sugar✪ Lemon Honeycomb ; whisk it quickly, and as the froth rises put it on the lemon
juice. Let it stand for a day before serving it at table.
LEMON JUICE, To Preserve. — To a quart of lemon juice add an
ounce of powdered charcoal✪ Lemon Juice, To Preserve ; let it stand for a day, then filter through fine
muslin ; pour into bottles, cork well, and place in a cool cellar where it will
not get shaken. It will keep good for several years.
LEMON KALI, A Summer Drink. — Caster sugar, half a pound ;
tartaric acid, quarter of a pound ; carbonate of soda, six ounces ; essence
of lemon, thirty drops. Mix, put into a bottle, cork tightly, and keep in
a dry situation. A dessert- spoonful to be stirred into a tumbler of water.
LEMON PEEL, Tincture of. — Put half a pint of proof spirit or
brandy into a bottle, with the thin rind of a lemon ; let stand for a fort-
night, when the spirit will be highly flavoured.
LEMON PUDDING (BAKED). — Blanch and beat half a
pound of Jordan almonds with orange flower water ; add half a pound of
butter, the yolks of eight or ten eggs, the juice of a large lemon, and
half the rind grated✪ Lemon Pudding (Baked) ; work them in a mortar till white ; put puff paste
into a shallow dish ; pour in the pudding, and bake for half an hour.
LEMONS (PICKLED). — Choose some small lemons with thick
rinds, rub them with flannel, and slit them half down in four quarters, but
not through to the pulp; fill the slits with salt hard pressed in, and set them
upright in a pan three days until the salt melts ; then turn them in their
own liquor two or three times a day until tender. Make enough pickle to
cover them of vinegar, the brine of the lemons, Jamaica pepper, and ginger ;
boil and skim ; when cold put it to the lemons with two ounces of mustard-
seed and three cloves of garlic✪ Lemons (Pickled) for each half dozen lemons. Put into jars
and cover closely.
LEMON SPONGE. — Dissolve two ounces of isinglass in a pint
and three-quarters of water ; strain, and add three-quarters of a pound of
caster sugar, the juice of six lemons, and the rind of one✪ Lemon Sponge. Boil the whole
for a few minutes, strain, and let it stand till it begins to stiffen ; then beat
up the whites of two eggs, add them to the sponge, and whisk till quite
white. Wet a mould with cold water, pour in the sponge, and let it stand
till it sinks and stiffens.
LEMON SYRUP. — To a pint of lemon juice add a pound and a
half of sugar, and about half the rind from the lemons✪ Lemon Syrup ; boil ten minutes,
stirring carefully ; strain, and keep it well corked up. Used for flavouring
purposes, and, when diluted, as a beverage.
LEMON WATER. — Put a couple of slices of lemon with a bit
of the peel and two spoonfuls of sugar into a jug, pour in a pint of boiling
water✪ Lemon Water, cover it closely, and let it stand for two hours.
Page 130 · 8 recipe records on this page
Presented as published in 1891. 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 DUMPLINGS. — Chop up six ounces of beef suet, and mix it with half a pound of bread crumbs, two ounces of flour, a quarter of a pound of sugar, four eggs well beaten, the juice of three lemons, and the grated rind of one. Boil in floured cloths for one hour.
LEMON HONEYCOMB. — Sweeten the juice of a lemon and pour it into a glass dish. Beat up the white of an egg with a pint of cream and a little sugar ; whisk it quickly, and as the froth rises put it on the lemon juice. Let it stand for a day before serving it at table.
LEMON JUICE, To Preserve. — To a quart of lemon juice add an ounce of powdered charcoal ; let it stand for a day, then filter through fine muslin ; pour into bottles, cork well, and place in a cool cellar where it will not get shaken. It will keep good for several years.
LEMON KALI, A Summer Drink. — Caster sugar, half a pound ; tartaric acid, quarter of a pound ; carbonate of soda, six ounces ; essence of lemon, thirty drops. Mix, put into a bottle, cork tightly, and keep in a dry situation. A dessert- spoonful to be stirred into a tumbler of water.
LEMON PEEL, Tincture of. — Put half a pint of proof spirit or brandy into a bottle, with the thin rind of a lemon ; let stand for a fortnight, when the spirit will be highly flavoured.
LEMON PUDDING (BAKED). — Blanch and beat half a pound of Jordan almonds with orange flower water ; add half a pound of butter, the yolks of eight or ten eggs, the juice of a large lemon, and half the rind grated ; work them in a mortar till white ; put puff paste into a shallow dish ; pour in the pudding, and bake for half an hour.
LEMONS (PICKLED). — Choose some small lemons with thick rinds, rub them with flannel, and slit them half down in four quarters, but not through to the pulp; fill the slits with salt hard pressed in, and set them upright in a pan three days until the salt melts ; then turn them in their own liquor two or three times a day until tender. Make enough pickle to cover them of vinegar, the brine of the lemons, Jamaica pepper, and ginger ; boil and skim ; when cold put it to the lemons with two ounces of mustardseed and three cloves of garlic for each half dozen lemons. Put into jars and cover closely.
LEMON SPONGE. — Dissolve two ounces of isinglass in a pint and three-quarters of water ; strain, and add three-quarters of a pound of
caster sugar, the juice of six lemons, and the rind of one. Boil the whole for a few minutes, strain, and let it stand till it begins to stiffen ; then beat up the whites of two eggs, add them to the sponge, and whisk till quite white. Wet a mould with cold water, pour in the sponge, and let it stand till it sinks and stiffens.
LEMON SYRUP. — To a pint of lemon juice add a pound and a half of sugar, and about half the rind from the lemons ; boil ten minutes, stirring carefully ; strain, and keep it well corked up. Used for flavouring purposes, and, when diluted, as a beverage.
LEMON WATER. — Put a couple of slices of lemon with a bit of the peel and two spoonfuls of sugar into a jug, pour in a pint of boiling water, cover it closely, and let it stand for two hours.
Records on this page
Lemon DumplingsLemon HoneycombLemon Juice, To PreserveLemon Pudding (Baked)Lemons (Pickled)Lemon SpongeLemon SyrupLemon Water