Lemon Marmalade
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost: 10d. per pound.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 831. The excerpt below is the record exactly as published.
Lemon Marmalade. — Take some fresh clear lemons. Boil them in as much water as will cover them for two hours. Pour off the "water once or twice during that time, and replace it with fresh boiling water. Drain the lemons, and cut them into thin slices. Leave out all the pips and weigh the fruit, and allow two pounds of loaf sugar and a pint of the water the lemons were last boiled in
Cook this with the app: pantry check, scaling, and the assistant.