Brandy, Lemon
From Cassell's dictionary of cookery, 1892
Serves 6
Probable cost: 2s. 3d.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 254. The excerpt below is the record exactly as published.
Brandy, Lemon. — Take the thin or yellow rinds only of two small lemons, and cover them with half a pint of the best French brandy ; let them stand in a closed-up bottle for a fortnight, then strain off the spirit and keep it corked closely for use. A syrup of two ounces of loaf sugar, and a quarter of a pint of water
Cook this with the app: pantry check, scaling, and the assistant.