Lemon Water
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for a quart of liquid.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 838. The excerpt below is the record exactly as published.
Lemon Water. — Take the rind from a large fresh lemon, remove the thick white skiij, and cut it into thin slices. Put them into a jug with half the rind and two table-spoonfuls of capillaire. Pour over them a qiiart of boil- ing wate
Cook this with the app: pantry check, scaling, and the assistant.