Lemon Cream Candy

Ingredients

• the grated peel of half a Lemon
• the juice of one
• 31b. of loaf sugar
• f pint of water
• 1 saltspoonful of dry bicarbonate of soda

Method

1. 1

   Steep the grated peel of half a lemon in the juice of one for an hour, then strain.

2. 2

   Put 3 lb of loaf sugar over the fire with 0.5 pint of water, stir until dissolved, and boil until a drop hardens in cold water.

3. 3

   Stir in the strained lemon juice, boil for one minute, and mix in 1 saltspoonful of dry bicarbonate of soda.

4. 4

   Blend thoroughly and turn out into shallow dishes.

5. 5

   Pull it out long and white when cool, and cut into lengths.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 292. The excerpt below is the record exactly as published.

Lemon-Cream Candy.— Steep the grated peel of half a Lemon in the juice of one for an hour, then strain it through a cloth squeezing well to get the flavour of the rind. Put 31b. of loaf sugar over the fire with f pint of water, stir till dissolved, and boil steadily till a little dropped into cold water hardens as it cools. Then stir the strained Lemon- juice into it, boil for one minute, and mix in 1 saltspoonful of dry bicarbonate of soda

Cook this with the app: pantry check, scaling, and the assistant.