Lemon Juice
From The "Queen" cookery books: Pickles and Preserves, 1902
Once opened, the juice must be used at once.
Presented as published in 1902. 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 "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 89. The excerpt below is the record exactly as published.
Lemon Juice. — If at any time you are using much lemon peel, or if lemons are cheap, squeeze them quite dry into a basin, then strain off free from pith, &c. Have ready very clean and perfectly dry little bottles, and fill them with this juice right up to the shoulder ; then pour in sufficient sweet oil
Cook this with the app: pantry check, scaling, and the assistant.