Brandy, Lemon
From The "Queen" cookery books: Pickles and Preserves, 1902
Presented as published in 1902. 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
Method
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 30. The excerpt below is the record exactly as published.
Brandy, Lemon. — Pare off very thinly the rinds of six large fresh lemons, and steep these for six weeks in a pint of good brandy. Now strain it off, and add to it the strained juice of four lemons, a pint of good clear syrup
Cook this with the app: pantry check, scaling, and the assistant.