Lemon Extract
From The encyclopaedia of practical cookery, 1892
Serves 1
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 296. The excerpt below is the record exactly as published.
Lemon Extract. —Cut the thinly-pared rinds of three Lemons into shreds. Put the peel into a bottle, pour on it 1 pint of brandy or whisky
Cook this with the app: pantry check, scaling, and the assistant.