Artificial Lemon-juice (No. 407)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (3)
  1. Add a drachm of lump sugar, pounded, and six drops of No. 408, to three ounces of crystal vinegar.
  2. This mixture will serve as an excellent substitute for lemon-juice for fish sauces and soups, and many other culinary purposes.
  3. The flavour of the lemon may also be communicated to the vinegar by infusing some lemon-peel in it.
Original Text
Artificial Lemon-juice.—(No. 407*.) If you add a drachm of lump sugar, pounded, and six drops of No. 408, to three ounces of crystal vinegar, which is the name given to the pyroligneous vinegar, you will have an excellent substitute for lemon-juice—for fish sauces and soups, and many other culinary purposes. The flavour of the lemon may also be communicated to the vinegar by infusing some lemon-peel in it. N.B. The pyroligneous vinegar is perfectly free from all flavour, save that of the pure acid; therefore, it is a very valuable menstruum for receiving impregnations from various flavouring materials. The pyroligneous acid seems likely to produce quite a revolution in the process of curing hams, herrings, &c. &c. See Tilloch’s Philosophical Magazine, 1821, No. 173, p. 12.
Notes
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