Lemon Juice
From The encyclopaedia of practical cookery, 1892
Serves 7
Useful for many culinary purposes or as a summer beverage.
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 300. The excerpt below is the record exactly as published.
Lemon-Juice. — Select a dozen large new Lemons, put them in a lined saucepan with some cold water, and let the water gradually come to the boil; simmer gently till the Lemons are soft, then take them out of the water, squeeze all the juice out into a basin, and strain it; mix in for every pint of juice 211). of caster sugar
Cook this with the app: pantry check, scaling, and the assistant.