Lemon Shrub
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
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
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 218. The excerpt below is the record exactly as published.
Lemon Shrab To a pint of the juice of fine fresh lemons put a pound of sugar. Measure out f or each pint of the syrup three tablespoons of French brandy, and soak the thin rind of the lemons
Cook this with the app: pantry check, scaling, and the assistant.