(12) Put loz. of isinglass in a small saucepan with In-
break fast-cupful of water, stir it over the fire until dis-
solved, and boil until reduced to half its original quantity,
then strain it through a tammy-clotli into a basin. Put
the thinly-pared rind of one Lemon into a basin, and
squeeze the juice of five Lemons over it. Boil Alb. of loaf
sugar in 1 pint of water till reduced to a syrup, then take it
off the fire and put in the rind and juice of the Lemons.
Place it over the fire again until boiling, then mix in by
degrees 6 table-spoonfuls of water, and boil for a minute
or two longer. Mix the dissolved isinglass with the jelly,
and pass it through a jelly-bag until quite clear. It may
be flavoured if liked with a small quantity of rose-water✪ Lemon Jelly.
Turn the jelly into a je iy-mould, and pack it in ice for
two hours, or it may be put in a cold place and left until
the following day. Dip the mould in warm water to loosen
the jelly at the sides, wipe it, turn it on to a fancy dish,
and serve. If the weather is very hot, a larger amount of
isinglass will be required than the above-mentioned
quantity.
Lemon-Juice. — Select a dozen large new Lemons, put them in
a lined saucepan with some cold water, and let the water
gradually come to the boil; simmer gently till the Lemons
are soft, then take them out of the water, squeeze all the
juice out into a basin, and strain it; mix in for every pint
of juice 211). of caster sugar✪ Lemon Juice, stir, and boil it over a slow
fire till the sugar has dissolved, then skim it carefully
and keep it in bottles till wanted for use. This prepara-
tion will be found very useful for many culinary purposes, or
would make the foundation of a pleasant summer beverage.
Lemon Julep.— Put into a large glass 1 wineglassful of
Lemon cordial, with a very little cachou syrup, till up with
ice, place a little mint and thin slices of Lemon on the
top, put over this a very small bunch of grapes✪ Lemon Julep dipped
in sugar, and serve.
Lemon Kali. — (1) Mix with Alb. of caster sugar a little
more than half the quantity of bicarbonate of potash and
|lb. of drbd and powdered citric acid. Mix these ingre-
dients in a mortar, then put the mixture into a bottle
and keep it closely stoppered. When using, stir 1 tea-
spoonful of the mixture into a tumbler two-thirds full of
water.
(2) Mix 50 drops of essence of Lemon with Alb. of caster
sugar, then add rjlb. of powdered tartaric acid and lib.
of bicarbonate of soda. Keep the mixture in closely-stop-
pered bottles. When using, mix 1 teaspoonful in a tumbler-
ful of water.
Lemon Liqueur. — Cut the rind thinly off four Lemons, put
it in a vessel with lqt. of pure colourless spirit and
leave it for twelve days. Put lib. of lump sugar in a
saucepan with lqt. of water, and boil until small trans-
parent beads rise to the top, then take it off the fire
and leave until cold. Filter the spirit through flannel,
then mix with it the cold syrup and the juice of four
Lemons✪ Lemon Liqueur. Bottle the liqueur and keep it tightly corked
for use.
Page 300 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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(12) Put loz. of isinglass in a small saucepan with In-
break fast-cupful of water, stir it over the fire until dis-
solved, and boil until reduced to half its original quantity,
then strain it through a tammy-clotli into a basin. Put
the thinly-pared rind of one Lemon into a basin, and
squeeze the juice of five Lemons over it. Boil Alb. of loaf
sugar in 1 pint of water till reduced to a syrup, then take it
off the fire and put in the rind and juice of the Lemons.
Place it over the fire again until boiling, then mix in by
degrees 6 table-spoonfuls of water, and boil for a minute
or two longer. Mix the dissolved isinglass with the jelly,
and pass it through a jelly-bag until quite clear. It may
be flavoured if liked with a small quantity of rose-water.
Turn the jelly into a je iy-mould, and pack it in ice for
two hours, or it may be put in a cold place and left until
the following day. Dip the mould in warm water to loosen
the jelly at the sides, wipe it, turn it on to a fancy dish,
and serve. If the weather is very hot, a larger amount of
isinglass will be required than the above-mentioned
quantity.
Lemon-Juice. — Select a dozen large new Lemons, put them in
a lined saucepan with some cold water, and let the water
gradually come to the boil; simmer gently till the Lemons
are soft, then take them out of the water, squeeze all the
juice out into a basin, and strain it; mix in for every pint
of juice 211). of caster sugar, stir, and boil it over a slow
fire till the sugar has dissolved, then skim it carefully
and keep it in bottles till wanted for use. This prepara-
tion will be found very useful for many culinary purposes, or
would make the foundation of a pleasant summer beverage.
Lemon Julep.— Put into a large glass 1 wineglassful of
Lemon cordial, with a very little cachou syrup, till up with
ice, place a little mint and thin slices of Lemon on the
top, put over this a very small bunch of grapes dipped
in sugar, and serve.
Lemon Kali. — (1) Mix with Alb. of caster sugar a little
more than half the quantity of bicarbonate of potash and
|lb. of drbd and powdered citric acid. Mix these ingre-
dients in a mortar, then put the mixture into a bottle
and keep it closely stoppered. When using, stir 1 tea-
spoonful of the mixture into a tumbler two-thirds full of
water.
(2) Mix 50 drops of essence of Lemon with Alb. of caster
sugar, then add rjlb. of powdered tartaric acid and lib.
of bicarbonate of soda. Keep the mixture in closely-stop-
pered bottles. When using, mix 1 teaspoonful in a tumbler-
ful of water.
Lemon Liqueur. — Cut the rind thinly off four Lemons, put
it in a vessel with lqt. of pure colourless spirit and
leave it for twelve days. Put lib. of lump sugar in a
saucepan with lqt. of water, and boil until small trans-
parent beads rise to the top, then take it off the fire
and leave until cold. Filter the spirit through flannel,
then mix with it the cold syrup and the juice of four
Lemons. Bottle the liqueur and keep it tightly corked
for use.