Lemon Syrup for Lemonade
From The cook book of left-overs (1911).
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A historical recipe
The cook book of left-overs, by Helen Carroll Clarke and Phoebe Deyo Rulon (1911).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Do not allow an accumidated supply of lemons to dry up or mold.
- They can be made into syrup which will keep for some time, and which can be used for lemonade by simply adding water.
- To make syrup, boil a cup of sugar with one-quarter cup of water until it threads.
- Add to this the juice and pulp of six lemons and the grated rind of two, being careful to grate only the thin yellow part.
- Let all scald together, but do not boil.
- Strain and bottle.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Grater
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Sieve