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Lemon Brandy
From Original White House Cookbook, 1887
Serves 1
Also keep the kernels of peach and plum stones, pounding them slightly before adding to the brandy.
Presented as published in 1887. 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
Nutrition per serving
105Calories
2 gProtein
16 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories105 kcal
Protein1.5 g
Carbohydrates16 g
Fiber11 g
Sugars4.2 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.3 mg
Potassium161 mg
Calcium134 mg
Iron0.8 mg
Magnesium15 mg
Phosphorus13 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline8.5 mg
Caffeine0 mg
Alcohol8.3 g
Water98 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 271. The excerpt below is the record exactly as published.
LEMON BRANDY. (For Cakes and Puddings.) When you use lemons for punch or lemonade, do not throw away the peels, but cut them in small pieces — the thin yellow outside (the thick part is not good) — and put them in a glass jar or bottle of brandy
Cook this with the app: pantry check, scaling, and the assistant.