Lemon Water
From The encyclopaedia of practical cookery, 1892
Serves 1
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 324. The excerpt below is the record exactly as published.
Lemon Water. — (1) Cut off two thin slices of Lemon, put them into a pot with 1 table-spoonful of capillaire, pour over 1 pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.