Lemon Syrup
From Mrs. C. H. Leonard's cook book, (1923).
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A historical recipe
Mrs. C. H. Leonard's cook book,, by Leonard, Emma Jane Carr, 1851- comp (1923).
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.
Method
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- Juice of 12 lemons;
- grate in the rinds of 3, let it stand over night.
- Make a thick syrup of 6 lbs.
- of sugar;
- add lemon juice;
- strain, put in bottles, cork well.
- Use 1 tablespoon to a tumbler of water.
Cookware for this recipe
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Grater
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Sieve