Lemon Brandy

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 24 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Peel the lemons rather thin, taking care to have none of the white pith.
  2. Put the rinds into a bottle with the brandy, and let them infuse for 24 hours, when they should be strained.
  3. Boil the sugar with the water for a few minutes, skim it, and, when cold, add it to the brandy.
  4. A dessertspoonful of this will be found an excellent flavouring for boiled custards.
Original Text
LEMON BRANDY. 460. INGREDIENTS.—1 pint of brandy, the rind of two small lemons, 2 oz. of loaf-sugar, 1/4 pint of water. Mode.—Peel the lemons rather thin, taking care to have none of the white pith. Put the rinds into a bottle with the brandy, and let them infuse for 24 hours, when they should be strained. Now boil the sugar with the water for a few minutes, skim it, and, when cold, add it to the brandy. A dessertspoonful of this will be found an excellent flavouring for boiled custards. LEMON RIND OR PEEL.—This contains an essential oil of a very high flavour and fragrance, and is consequently esteemed both a wholesome and agreeable stomachic. It is used, as will be seen by many recipes in this book, as an ingredient for flavouring a number of various dishes. Under the name of CANDIED LEMON-PEEL, it is cleared of the pulp and preserved by sugar, when it becomes an excellent sweetmeat. By the ancient medical philosopher Galen, and others, it may be added, that dried lemon-peel was considered as one of the best digestives, and recommended to weak and delicate persons.
Notes
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