Lemon Syrup

Ingredients

• Two pounds loaf sugar
• One and a half ounces citric acid
• Two lemons
• One quart boiling water

Method

1. 1

   Peel the rind thinly from the lemons, and soak it in enough boiling water to cover it for half an hour.

2. 2

   Put the sugar and citric acid in a basin, and pour the boiling water over them.

3. 3

   When cold, add the juice of the lemons, strained, and the liquid from the rind.

4. 4

   Put into bottles, and cork tightly.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 57. The excerpt below is the record exactly as published.

Lemon Syrup. Two pounds loaf sugar. One and a half ounces citric Two lemons. acid. One quart boiling water

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