Syrup of Lemons
From The national course in home economics, 1917
Serves 6
Recipe by Mrs. Maria Woodhouse.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 254. The excerpt below is the record exactly as published.
SYRUP OP LEMONS. (For Flavoring.) Clarify three pounds of lump sugar, then poiir into this syrup while at weak candy height and boiling, the juice of eighteen lemons and the peel of three, grated
Cook this with the app: pantry check, scaling, and the assistant.