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Spirit of Lemon-peel
From Cassell's dictionary of cookery, 1892
Serves 4
Use as needed for flavoring.
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
Nutrition per serving
19Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein0.3 g
Carbohydrates2.7 g
Fiber0.7 g
Sugars0.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium49 mg
Calcium7.6 mg
Iron0.2 mg
Magnesium3.6 mg
Phosphorus6.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.9 mcg
Choline2 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1885. The excerpt below is the record exactly as published.
Spirit of Lemon-peel. — When fresh lemons cannot be procured, mix two ounces of rectified spirits of wine with one drachm of essential oil of lemons
Cook this with the app: pantry check, scaling, and the assistant.