Lemon Honey

Ingredients

• 1/2 pound sugar
• 1 egg
• 2 ounces butter
• 2 lemons

Method

1. 1

   Grate the outer rind and extract the juice of the lemons; put all into granite pan and let it simmer 15 or 20 minutes.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 54. The excerpt below is the record exactly as published.

2 pounds sugar; let stand over night. In the morning, strain, put the juice on stove and boil to a syrup. Add the citron, boil to 'a desired color. Then add ^2 cup vinegar to almut 8 quarts preserves and lemons, sliced thin. Boil two hours longer. ORANGE MARMALADE. Miss Mary Kerr. Take 4 dozen oranges, slice 15 of them. Peel 15 and throw the peel away. Halve and quarter these. Then squeeze the juice from balance of the 4 dozen, leaving the pulp. Use as much sugar as fruit, and boil one hour and a half. Can. QUINCE MARMALADE. Mrs. J. T. Crocker. Peel and slice jA peck ciuinces. Put in kettle with water one inch above the fruit. Cook until soft; run through colan- der. To each quart of cooked fruit use a quart of sugar; cook one quart at a time 15 or 20 minutes or until it will not drop off the spoon. Put up in glasses and cover with paper dip- ped in white of egg. LEMON BUTTER. Mrs. B. Gibson, Pontiac, Mich. 2 Clips white sugar. Butter size of an egg. 3 eggs. Juice and grated rind 1 lemon. Boil in a double iDoiler until thick. STRAWBERRY PRESERVES. Mrs. B. R. Bonnell, Loveland, Colo. Cover I pint of berries with 2 teacups sugar and set on back part of stove until sugar is dissolved. Then let boil 10 or ii minutes. Put in jar and leave open until fruit is cold. Fine flavor is retained by preserving in small quantities. PRESERVES. 17; RASPBERRY JAM. Mrs. Taylor. To 3 or 4 pounds of red raspberries, add an equal weight of sugar. Crush well in preserving kettle and add i pint red currant juice. Boil gently until it jellies on a cold plate. Put in glasses, covering jam with whisky paper and paste thin ma- nilla paper dipped in white of egg over top of glasses. Same directions for black1)erries, leaving out the currant juice. OLIVED CHERRIES. Mrs. B. R. Bonnell, Loveland, Colo. Fill jars with nice firm cherries with stems on. Pour over them the following liquid : i quart vinegar, to which add i tea- spoon salt. If vinegar is strong dilute with water. Seal in glass jars. LEMON HONEY. Mrs. E. Forman. V2 pound sugar. 1 egg. 2 ounces butter. 2 lemons

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