Lemon Squash

Ingredients

• two quarts of juice
• a piece of alum as large as a walnut
• a piece of Spanish earth about the same size
• one pint of water
• the shell and white of one egg

Method

1. 1

   Press and strain lemon juice, add alum and Spanish earth.

2. 2

   In the morning, pour off juice, add sugar and water, stir until dissolved, add egg, boil, strain, bottle with essence of lemon.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 33. The excerpt below is the record exactly as published.

Lemon Squash. Press the juice from some lemons, and strain it free from all particles. To two quarts of juice put in a piece of alum as large as a walnut, and a piece of Spanish earth about the same size. In the morning the juice will be clear ; gently pour it 74 TEMPTING DISHES. off, or to its own bulk of white sugar add one pint of water ; stir over a gentle fire till the sugar is dis- solved ; add the shell and white of one egg

Cook this with the app: pantry check, scaling, and the assistant.