Brandy, Lemon

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Pare off very thinly the rinds of six large fresh lemons.
  2. Steep these for six weeks in a pint of good brandy.
  3. Strain it off.
  4. Add to it the strained juice of four lemons.
  5. Add a pint of good clear syrup.
  6. Add, if liked, just enough saffron to colour it lightly.
Original Text
Brandy, Lemon.—Pare off very thinly the rinds of six large fresh lemons, and steep these for six weeks in a pint of good brandy. Now strain it off, and add to it the strained juice of four lemons, a pint of good clear syrup, and, if liked, just enough saffron to colour it lightly.
Notes
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