Lemon Caramels
From The encyclopaedia of practical cookery, 1892
Serves 10
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 286. The excerpt below is the record exactly as published.
Lemon Caramels. — Cut some very dry preserved Lemon-peel into small square pieces, put these pieces each one on the point of a small stick, and dip them iiito sugar boiled to caramel ( see Sugar-boiling), twisting them round re- peatedly that the s; gar may cover the peel equally all over. Have a slab ready with a small piece of butter
Cook this with the app: pantry check, scaling, and the assistant.