Granito Sherry
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for two pints and a half.
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 631. The excerpt below is the record exactly as published.
Granito Sherry. — Make a syrup with half a pint of water and half a pound of sugar. Soak in this the thin rind of two lemons, and, in two hours, strain through a silk sieve, and add a cupful of water, the strained juice of six lemons, and a pint bottle of sherry
Cook this with the app: pantry check, scaling, and the assistant.