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Lemon Juice, To Preserve

Name: Lemon Juice, To Preserve
Yield: 2 servings
Ingredients: fine fresh lemons; half a pint of strained lemon-juice; half a pound of finely-pounded and sifted loaf sugar; sufficient olive-oil to cover it entirely

From Cassell's dictionary of cookery, 1892

Serves 2

Will keep for some time.

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

Nutrition per serving

478Calories

1 gProtein

126 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories478 kcal

Protein1 g

Carbohydrates126 g

Fiber1.8 g

Sugars118 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium3.4 mg

Potassium198 mg

Calcium22 mg

Iron0.5 mg

Magnesium12 mg

Phosphorus18 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C74 mg

Vitamin A0.5 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate30 mcg

Choline8.8 mg

Caffeine0 mg

Water158 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 830. The excerpt below is the record exactly as published.

Lemon Juice, To Preserve.— Choose fine fresh lemons, and squeeze the juice from them. Strain it through muslin, and put it into bottles, pour over it sufficient olive-oil to cover it entirely, and cork the bottles securely. It will keep for some time. Or, put half a pint of strained lemon- juice into a basin, and with it half a pound of finely-pounded and sifted loaf sugar

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