Preserved Lemon-Juice

Ingredients

• Select the required quantity of large fresh Lemons
• for every J pint use Jib. of caster sugar
• just enough olive oil to cover the surface

Method

1. 1

   Squeeze and strain the juice from the Lemons, pour into bottles, adding olive oil to cover the surface.

2. 2

   Cork tightly and store in a dry cupboard.

3. 3

   Alternatively, mix juice with sugar, stir over heat until dissolved, bottle, and cork tightly.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 330. The excerpt below is the record exactly as published.

Preserved Lemon-Juice. — (1) Select the required quantity of large fresh Lemons, squeeze the juice out, strain, and pour it into bottles, putting just enough olive oil hi each to cover the surface. Cork the bottles tightly, and keep them hi a dry cupboard till Avanted for use. (2) Squeeze and strain the juice from some Lemons, measure it, and for every J pint use Jib. of caster sugar

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