To Preserve Lemon Juice
From The housewife's referee, 1898
Serves 10
The liquid should reach up to the corks.
Presented as published in 1898. 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 housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 12. The excerpt below is the record exactly as published.
To preserve lemon juice. — Squeeze the lemons, strain the juice, and put it into a clean lined saucepan. Bring the liquid to the boiling point, and put into bottles quite dry inside, but made hot by placing them into hot water, or into the oven. Cork tightly with new corks
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