Lemon Extract
From Buckeye 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 Buckeye cookery (1892), page 257. The excerpt below is the record exactly as published.
the rinds of two lemons, put in a four-ounce bottle, and fill with deodorized strong alcohol, set in a warm. place for a week; then put two drams fresh oil of lemon, four ounces of deodorized strong alcohol, and the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.