Syrup of Lemons (No. 391)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Syrup of Lemons
Alternative method
Instructions (10)
  1. Put a pint of fresh lemon-juice to a pound and three-quarters of lump sugar.
  2. Dissolve it by a gentle heat.
  3. Skim it till the surface is quite clear.
  4. Add an ounce of thin-cut lemon-peel.
  5. Let them simmer (very gently) together for a few minutes.
  6. Run it through a flannel.
  7. When cold, bottle and cork it closely, and keep it in a cool place.
Alternative method
  1. Dissolve a quarter of an ounce (avoirdupois) of citric, i. e. crystallized lemon acid, in a pint of clarified syrup (No. 475).
  2. Flavour it with the peel, with No. 408.
  3. Or, dissolve the acid in equal parts of simple syrup (No. 475), and syrup of lemon-peel, as made No. 393.
Original Text
Syrup of Lemons.—(No. 391.) The best season for lemons is from November to March. Put a pint of fresh lemon-juice to a pound and three-quarters of lump sugar; dissolve it by a gentle heat; skim it till the surface is quite clear; add an ounce of thin-cut lemon-peel; let them simmer (very gently) together for a[268] few minutes, and run it through a flannel. When cold, bottle and cork it closely, and keep it in a cool place. Or, Dissolve a quarter of an ounce (avoirdupois) of citric, i. e. crystallized lemon acid, in a pint of clarified syrup (No. 475); flavour it with the peel, with No. 408, or dissolve the acid in equal parts of simple syrup (No. 475), and syrup of lemon-peel, as made No. 393.
Notes
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