Lemon Syrup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 16
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 74. The excerpt below is the record exactly as published.
Lemon Syrup. — Take the juice of twelve lemons ; grate the rind of six in it, let it stand over night ; then take six pounds of white sugar
Cook this with the app: pantry check, scaling, and the assistant.