Lemon Baskets
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 209. The excerpt below is the record exactly as published.
LEMON BASKETS Cut lemon in half, using special knife which makes a scalloped edge. Extract juice to use as desired and carefully cut out pulp and center. Cut off piece from end so that basket will stand firmly. Fill with Mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.