vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Liqueur
From The encyclopaedia of practical cookery, 1892
Serves 8
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
247Calories
1 gProtein
66 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories247 kcal
Protein1.1 g
Carbohydrates66 g
Fiber2.8 g
Sugars59 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.1 mg
Potassium140 mg
Calcium30 mg
Iron0.6 mg
Magnesium9.4 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 8 servings.
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 Liqueur. — Cut the rind thinly off four Lemons, put it in a vessel with lqt. of pure colourless spirit and leave it for twelve days. Put lib. of lump sugar in a saucepan with lqt. of water, and boil until small trans- parent beads rise to the top, then take it off the fire and leave until cold. Filter the spirit through flannel, then mix with it the cold syrup and the juice of four Lemons
Cook this with the app: pantry check, scaling, and the assistant.