Lemon Mixture
From The encyclopaedia of practical cookery, 1892
Serves 5
This mixture can be kept for 2-3 years in a dry store cupboard.
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 287. The excerpt below is the record exactly as published.
21b. of loaf sugar, the grated rinds of six and the strained juice of eight Lemons. Beat a dozen eggs well, pour them in with the ab >ve ingredients, and stir the whole gently over a slow fire until very thick. Turn the mixture into jars, leave it until cold, then cover with paper, and tie down. The above Lemon mixture
Cook this with the app: pantry check, scaling, and the assistant.