quarter of an ounce of gum✪ Lemon Ketchup tragacanth into a
quarter of a pint of water. Add the strained
juice of three lemons, and the rind cut into
thin slices. Let it remain for three or four
days, until the gvun forms a mucilage, and stir it
frequently during that time. Strain it into a
mortar, and mis with it, very gradually, one
pound of powdered loaf sugar, and be careful
that one part is thoroughly mixed before
another is added. "When a white and flexible
paste has been thus prepared, dust a little
starch over it to keep it from sticking, and roll
it into a sheet about as thick as a halfpenny.
Out it into lozenges with the back of a blunt
knife, or roll it into pipes of the required
length. Arrange them on a plate, and dry
them in a warm oven. Probable cost, Is.
Lemon Marmalade. — Take some fresh
clear lemons. Boil them in as much water as
will cover them for two hours. Pour off the
"water once or twice during that time, and
replace it with fresh boiling water. Drain the
lemons, and cut them into thin slices. Leave
out all the pips and weigh the fruit, and
allow two pounds of loaf sugar and a pint of
the water the lemons were last boiled in✪ Lemon Marmalade for
«very pound of fruit. Boil the sugar and
water for ten minutes. Put in the pulp, &c., and
"boil together for half an hour. Pour the mar-
malade into jars ; when cool, cover it with
"brandied paper, and afterwards with bladder
or tissue-paper brushed over either with white
of egg or dissolved gum. Probable cost, lOd.
per pound.
Lemon Marmalade (another way). —
Boil and slice the lemons as in the last recipe;
mix them thoroughly with an equal weight of
apple pulp. Make a syrup, by boiling one pint
of water with every two poimds of sugar,
allowing two pounds of sugar to every pound
of fruit✪ Lemon Marmalade (another way). Boil the sugar and water together
for ten minutes, put in the fruit, and boil
again until it is clear. Put it into jars, let it
cool, and cover in the usual way. Time, two
hours to boil the lemons; forty minutes the
marmalade. Probable cost, 8d. per pound.
Lemon Mincemeat.— Peel two large
fresh lemons very thinly, squeeze the juice
from them, beiug careful to leave out the pips,
and boil the rind until it is tender enough to
beat to a paste. Add four sharp apples, pared,
cored, and chopped small, half a pound of
finely-shred sufit, a pound of currants, half a
poxmd of good moist sugar, two ounces of can-
died lemon and citron, half a nutmeg, grated,
a quarter of a tea-spoonful of powdered mace,
a small pinch of salt✪ Lemon Mincemeat, and the lemon-juice. Jlix
all thoroughly, then put the mincemeat into a
jar with a closely-fitting lid, and let it remain
for a week before it is used. A little brandy
may be added if Uked. Just before making the
meat up into pies, add three or four macaroons
crushed to powder. Time, an hour to prepare.
Probable cost. Is. 6d., exclusive of the brandy.
Sufficient for two dozen small pies.
Page 831 · 4 recipe records 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
quarter of an ounce of gum tragacanth into a quarter of a pint of water. Add the strained juice of three lemons, and the rind cut into thin slices. Let it remain for three or four days, until the gum forms a mucilage, and stir it frequently during that time. Strain it into a mortar, and mis with it, very gradually, one pound of powdered loaf sugar, and be careful that one part is thoroughly mixed before another is added. "When a white and flexible paste has been thus prepared, dust a little starch over it to keep it from sticking, and roll it into a sheet about as thick as a halfpenny. Cut it into lozenges with the back of a blunt knife, or roll it into pipes of the required length. Arrange them on a plate, and dry them in a warm oven. Probable cost, Is.
Lemon Marmalade. — Take some fresh clear lemons. Boil them in as much water as will cover them for two hours. Pour off the "water once or twice during that time, and replace it with fresh boiling water. Drain the lemons, and cut them into thin slices. Leave out all the pips and weigh the fruit, and allow two pounds of loaf sugar and a pint of the water the lemons were last boiled in for every pound of fruit. Boil the sugar and water for ten minutes. Put in the pulp, &c., and "boil together for half an hour. Pour the marmalade into jars ; when cool, cover it with "brandied paper, and afterwards with bladder or tissue-paper brushed over either with white of egg or dissolved gum. Probable cost, lOd. per pound.
Lemon Marmalade (another way). — Boil and slice the lemons as in the last recipe; mix them thoroughly with an equal weight of apple pulp. Make a syrup, by boiling one pint of water with every two pounds of sugar,
allowing two pounds of sugar to every pound of fruit. Boil the sugar and water together for ten minutes, put in the fruit, and boil again until it is clear. Put it into jars, let it cool, and cover in the usual way. Time, two hours to boil the lemons; forty minutes the marmalade. Probable cost, 8d. per pound.
Lemon Mincemeat.— Peel two large fresh lemons very thinly, squeeze the juice from them, being careful to leave out the pips, and boil the rind until it is tender enough to beat to a paste. Add four sharp apples, pared, cored, and chopped small, half a pound of finely-shred sufit, a pound of currants, half a pound of good moist sugar, two ounces of candied lemon and citron, half a nutmeg, grated, a quarter of a tea-spoonful of powdered mace, a small pinch of salt, and the lemon-juice. Mix all thoroughly, then put the mincemeat into a jar with a closely-fitting lid, and let it remain for a week before it is used. A little brandy may be added if liked. Just before making the meat up into pies, add three or four macaroons crushed to powder. Time, an hour to prepare. Probable cost. Is. 6d., exclusive of the brandy. Sufficient for two dozen small pies.
Records on this page
Lemon KetchupLemon MarmaladeLemon Marmalade (another way)Lemon Mincemeat