Lemonade Syrup
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for mixing with water.
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 840. The excerpt below is the record exactly as published.
Lemonade Syrup.— Rub the yellow rind of six lemons upon a pound of loaf sugar. Moisten it with half a pint of water, and stir over the fire until the sugar is dissolved and the syrup is quite clear, then draw the sauce- pan to the side of the fire, add the strained juice of twelve lemons
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