vegetarianvegangluten-freedairy-freenut-free
Bottled Lemon Juice
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 pound of sugar
- pint of pure lemon juice
- 2 tablespoons to make lemonade
Method
Stir sugar into lemon juice until dissolved, fill small sterilized bottles to overflowing and cork tightly.
Dip corks and tops of bottles in paraffin to seal.
To make lemonade from this prepared juice, add 2 tablespoons to a cup of ice water.
Nutrition per serving
656Calories
1 gProtein
172 gCarbs
1 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 3. The excerpt below is the record exactly as published.
BOTTLED LEMON JUICE. Use 1 pound of sugar to each pint of pure lemon juice
Cook this with the app: pantry check, scaling, and the assistant.