| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| lemons rasped or finely-grated rinds | 2.0 | — | — | Lemon, raw | Citrus fruits | Fine Almond Cake |
| lemons | — | — | Lemon, raw | Citrus fruits | Lemon Mangoes | |
| lemons cut in half | 16.0 | — | — | Lemon, raw | Citrus fruits | Mead Wine |
| lemons wiped very clean | 8.0 | — | — | Lemon, raw | Citrus fruits | To Pickle Lemons, and Limes |
| lemons rind, yellow part only | 3.0 | — | — | Lemon, raw | Citrus fruits | Everlasting Syllabubs |
| lemons | 3.0 | — | — | Lemon, raw | Citrus fruits | Sherbet |
| lemons juiced | 2.0 | — | — | Lemon, raw | Citrus fruits | Lemon Caudle |
| lemons pared | 4.0 | — | — | Lemon, raw | Citrus fruits | Sherbet a second Way |
| lemons quarters | — | — | Lemon, raw | Citrus fruits | Roast Plovers | |
| lemons cut them in four quarters, but leave the bottoms whole | 24.0 | — | — | Lemon, raw | Citrus fruits | LEMON PICKLE |
| lemons fine juicy | 2.0 | — | — | Lemon, raw | Citrus fruits | Orange Marmalade |
| lemons | 6.0–8.0 | — | — | Lemon, raw | Citrus fruits | LEMONADE a second Way |
| lemons Pare and cut into very small pieces in the form of dice | 2.0 | — | — | Lemon, raw | Citrus fruits | Lemon Sauce |
| lemons rinds of, lightly grated | 2.0 | — | — | Lemon, raw | Citrus fruits | Modern Cookery for Private ... |
| lemons juice | 2.0–3.0 | — | — | Lemon, raw | Citrus fruits | Lemons or Seville Oranges, ... |
| lemons | 4.0 | — | — | Lemon, raw | Citrus fruits | Lemons or Seville Oranges, ... |
| lemons peeled very thin | 7.0 | — | — | Lemon, raw | Citrus fruits | Lemonade. No. 3. |
| lemons rinds soaked for a night in some of the spirit, then taken out and boiled in the milk | 18.0 | — | — | Lemon, raw | Citrus fruits | Milk Punch |
| lemons rasp the outside skin very fine and thin | — | — | Lemon, raw | Citrus fruits | Lemons or Seville Oranges, ... | |
| lemons | 4.0 | — | — | Lemon, raw | Citrus fruits | Wine Jelly |
| lemons juice | — | — | Lemon, raw | Citrus fruits | Lemonade. No. 1. | |
| lemons carved or pared very thin, with a round hole on top the size of a shilling, pulp and skins removed | — | — | Lemon, raw | Citrus fruits | Candied Lemons | |
| lemons peel grated | 2.0 | — | — | Lemon, raw | Citrus fruits | Lemon Tart |
| lemons pared as thin as possible | 4.0 | — | — | Lemon, raw | Citrus fruits | Coloured Jelly, to mix with... |
| lemons juice | 2.0 | — | — | Lemon, raw | Citrus fruits | Jaunemange |
| lemons pare very thin | 4.0–6.0 | — | — | Lemon, raw | Citrus fruits | Lemonade. No. 1. |
| lemons juice of | 2.0–3.0 | — | — | Lemon, raw | Citrus fruits | Plumb Porridge for Christmas |
| lemons rub them very well with salt, and put them in water for two days, with a handful of salt in it; then change them into fresh water every day (without salt) for a fortnight, then boil them for two or three hours till they are tender; then cut them into half quarters, and then cut them thin cross-ways, as thin as you can | 6.0 | large | — | Lemon, raw | Citrus fruits | Orange or Lemon Tarts |
| lemons juice squeezed | 4.0 | — | — | Lemon, raw | Citrus fruits | Lemon Ice |
| lemons rind and juice | 10.0 | — | — | Lemon, raw | Citrus fruits | Ginger Wine. No. 3. |
| lemons pare as thin as possible | 24.0 | count | — | Lemon, raw | Citrus fruits | Lemonade |
| lemons juiced | 2.0 | — | — | Lemon, raw | Citrus fruits | Grape Water Ice |
| lemons | 2.0 | juice | oranges | Lemon, raw | Citrus fruits | Melon Water Ice |
| lemons unpared | — | — | Lemon, raw | Citrus fruits | To keep Lemonjuice | |
| lemons juice strained from the seeds | 4.0–5.0 | — | — | Lemon, raw | Citrus fruits | ARTIFICIAL TURTLE |
| lemons peel cut off, rolled under hand | — | — | Lemon, raw | Citrus fruits | To keep Lemonjuice | |
| lemons sliced | 2.0 | — | — | Lemon, raw | Citrus fruits | Ginger Wine. No. 4. |
| lemons thinly pared rind | 3.0 | — | — | Lemon, raw | Citrus fruits | Punch à la Romaine |
| lemons juice | 2.0 | — | — | Lemon, raw | Citrus fruits | Cow-heel Jelly |
| lemons pare them very thin, and run the juice through a jelly-bag. Put the rinds into a net with a stone in it | 8.0 | whole | — | Lemon, raw | Citrus fruits | Lemon Wine |
| lemons strained juice | 6.0 | — | — | Lemon, raw | Citrus fruits | Punch à la Romaine |
| lemons grate | 3.0 | large | — | Lemon, raw | Citrus fruits | Lemon Drops |
| lemons sliced very thin; peel of two taken off | 4.0 | — | — | Lemon, raw | Citrus fruits | Raisin Wine. No. 2. |
| lemons thinly sliced, freed from pips | 2.0 | — | — | Lemon, raw | Citrus fruits | Punch à la Glace |
| lemons boiled, then pounded | 2.0–3.0 | — | — | Lemon, raw | Citrus fruits | Another Lemon Cheesecake |
| lemons pulp | 2.0 | — | — | Lemon, raw | Citrus fruits | 87. Barley Lemonade |
| lemons | — | — | Lemon, raw | Citrus fruits | Common Pancakes | |
| lemons cut thin | 2.0 | — | — | Lemon, raw | Citrus fruits | Pot Pourri. No. 1. |
| lemons juice and peel | 2.0 | — | — | Lemon, raw | Citrus fruits | 100. Imperial, a cooling Dr... |
| lemons juice | 2.0 | — | — | Lemon, raw | Citrus fruits | 285. Maître d’Hôtel Butter |
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