Lemon Conserve
From The encyclopaedia of practical cookery, 1892
Serves 6
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 288. The excerpt below is the record exactly as published.
Lemon Conserve. — Take a piece of loaf sugar weighing about lib. and grate on it the rind of one Lemon, scraping off the surface of the sugar from time to time as it be- comes yellowed with the rind ; when all the yellow rind is grated, and all the yellowed sugar scraped off the lump, cut the Lemon in halves, and add the strained juice of one half
Cook this with the app: pantry check, scaling, and the assistant.