Lemon Syrup
From Ladies' home cook book (1896).
No ratings yet
A historical recipe
Ladies' home cook book, by Marion Harland (1896).
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.
Ingredients
1
1 ingredient
-
three pounds of white sugar
Method
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Take the juice of six lemons, grate the rind of three in it, let it stand overnight, then take three pounds of white sugar, and make a thick syrup.
- When it is quite cool, strain the juice into it, and squeeze as much oil from the grated rind as will suit the taste.
- A tablespoonful in a glass of water will make a delicious drink on a hot day.
Cookware for this recipe
-
Grater
-
Sieve