Lemon Water

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

twelve of the largest lemons ↝ Lemon, raw [Citrus fruits]
a quart of white wine ↝ Wine, white [Wine]
cinnamon, one quarter of an ounce ↝ Sugar, cinnamon [Sugars and honey]
galingale, one quarter of an ounce
red rose-leaves, one handful ↝ Grape leaves, raw [Vegetables and Vegetable Products]
borage, one handful ↝ Borage, raw [Vegetables and Vegetable Products]
bugloss flowers, one handful ↝ Sesbania flower, raw [Vegetables and Vegetable Products]
yellow sanders one dram
fine white sugar, three ounces ↝ Sugar, white, confectioner's, powdered [Sugars and honey]
ambergris, one grain

Instructions (5)

Slice twelve of the largest lemons and put them into a quart of white wine.
Add of cinnamon and galingale, one quarter of an ounce each, of red rose-leaves, borage and bugloss flowers, one handful each, and of yellow sanders one dram.
Steep all these together twelve hours.
Then distil them gently in a glass still.
Put into the glass vessel in which it drops three ounces of fine white sugar and one grain of ambergris.

Original Text

Lemon Water.

Take twelve of the largest lemons; slice and put them into a quart of white wine. Add of cinnamon and galingale, one quarter of an ounce each, of red rose-leaves, borage and bugloss flowers, one handful each, and of yellow sanders one dram. Steep all these together twelve hours; then distil them gently in a glass still. Put into the glass vessel in which it drops three ounces of fine white sugar and one grain of ambergris.

Notes

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