Lemon Liqueur
From The "Queen" cookery books: Pickles and Preserves, 1902
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
Nutrition per serving
4471Calories
42 gProtein
1151 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories4471 kcal
Protein42 g
Carbohydrates1151 g
Fiber73 g
Sugars959 g
Total Fat27 g
Saturated Fat1.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.4 g
Cholesterol0 mg
Sodium149 mg
Potassium4427 mg
Calcium1262 mg
Iron54 mg
Magnesium358 mg
Phosphorus822 mg
Zinc7.3 mg
Copper1.8 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C1084 mg
Vitamin A38 mcg
Vitamin E3 mg
Vitamin K0.1 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.5 mg
Folate232 mcg
Choline102 mg
Caffeine0 mg
Water1791 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 28. The excerpt below is the record exactly as published.
twenty lemons, quarter of a pound of anise seed, and a bit of stick cinnamon ; cork down closely and infuse for six weeks. Now break up two pounds of cane loaf sugar and dip each piece into water till just on the point of melting ; strain off the liqueur in the jar
Cook this with the app: pantry check, scaling, and the assistant.