Syrup of Lemons
From Twentieth century home cook book, 1905
Serves 6
This syrup is suitable for lemonade, punch, ices, and jellies.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 36. The excerpt below is the record exactly as published.
Syrup of Lemons. — Clarify three pounds lump sugar; then pour mto this, 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.