Lemon Juice, To Preserve.— Choose
fine fresh lemons, and squeeze the juice from
them. Strain it through muslin, and put it into
bottles, pour over it sufficient olive-oil to cover
it entirely, and cork the bottles securely. It
will keep for some time. Or, put half a pint of
strained lemon- juice into a basin, and with it
half a pound of finely-pounded and sifted loaf
sugar✪ Lemon Juice, To Preserve. Stir it with a silver spoon until the
sugar is dissolved. Put it into small bottles,
cork it closely, and tie bladder over the corks.
Probable cost of lemons, Id. each.
Lemon Juice, To Purify.— Strain one
pint of lemon-j uice through muslin ; mix with
it half an ounce of pounded charcoal, and let it
remain until the next day; run it through
blotting-paper, and be careful to pour it off
gently, so as not to disturb the sediment.
Bottle it, cork it tightly, and tie bladder over
the corks. Keep it in a cool, dry place. Pro-
bable cost of lemons. Id. each.
Lemon Kali. — Take two parts of sifted
sugar, one part of powdered and dried citric acid,
and a little more than one part of powdered
bicarbonate of potash. Mix thoroughly, and
keep in a closely-stoppered bottle. Probable
cost, Is. 4d. per pound. Sufficient, a tea-spoon-
ful for half a tumblerful of water.
Lemon Ketchup. — Take six large fresh
lemons. Cut off the rind very thinly. Make a
deep incision in the end of each, fill it with
salt, and afterwards rub salt all over them,
using not less than three ounces. Let the lemons
stand in a warm place for seven or eight days ;
then put them into an earthen jar, strew over
them a quarter of an ounce each of mace, cloves,
and cayenne: add two ounces of horseradish,
and if the flavour is liked, one ounce of garlic
or shallots. Put a pint and a half of best white
vinegar into a saucepan, with half a blade of
mace, and half an ounce of bruised ginger.
Simmer it gently for three minutes, then pom-
it hot upon the liquid. This pickle may stand
for five months before it is strained; though, if
LEM
{ 373 )
LEM
required, it can be used at the end of two
months. The coloiu- would be imjiroved if two
or three bruised tomatoes were put with it.
Probable cost, Is. 8d. Sufficient for one quart
of ketchup.
Lemon Ketchup (a quick way of
making). — Take half a dozen fresh lemons.
Cut them into slices, remove the pips, rub
them well with three oimces of salt, place
them in layers in a stone jar, and strew a little
seasoning and spice between each layer, allowing
& quarter of an ounce each of mace, cloves, and
cayenne, two ounces of horseradish, two ounces
of mustard-seed, two ounces of allspice, and
two ounces of white pepper. Boil two quarts
of white vinegar, pour it hot upon the lemons,
and let it stand \mtil the next day. Strain,
and bottle for use. Probable cost, Is. 6d. per
quart. Sufficient for two quarts.
Lemon Liquor. — Infuse the thin rind
of two large, fresh lemons in a pint of rectified
spirits of wine, for ten days. At the end of
that time, strain, and mix with it the juice of
the lemons and a syrup made by boihng half a
pound of refined sugar in a pint of water for
five minutes. Pour the liquor into bottles,
cork securely, and tie bladder over the corks.
Probable cost, 5d., exclusive of the spirit. Suf-
ficient for a httle more than a quart of Kquor.
Lemon Lozenges and Pipes.— Put a ✪ Lemon Ketchup
Page 830 · 2 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
Lemon Juice, To Preserve.— Choose fine fresh lemons, and squeeze the juice from them. Strain it through muslin, and put it into bottles, pour over it sufficient olive-oil to cover it entirely, and cork the bottles securely. It will keep for some time. Or, put half a pint of strained lemon- juice into a basin, and with it half a pound of finely-pounded and sifted loaf sugar. Stir it with a silver spoon until the sugar is dissolved. Put it into small bottles, cork it closely, and tie bladder over the corks. Probable cost of lemons, Id. each.
Lemon Juice, To Purify.— Strain one
pint of lemon-j uice through muslin ; mix with it half an ounce of pounded charcoal, and let it remain until the next day; run it through blotting-paper, and be careful to pour it off gently, so as not to disturb the sediment. Bottle it, cork it tightly, and tie bladder over the corks. Keep it in a cool, dry place. Probable cost of lemons. Id. each.
Lemon Kali. — Take two parts of sifted sugar, one part of powdered and dried citric acid, and a little more than one part of powdered bicarbonate of potash. Mix thoroughly, and keep in a closely-stoppered bottle. Probable cost, Is. 4d. per pound. Sufficient, a tea-spoonful for half a tumblerful of water.
Lemon Ketchup. — Take six large fresh lemons. Cut off the rind very thinly. Make a deep incision in the end of each, fill it with salt, and afterwards rub salt all over them, using not less than three ounces. Let the lemons stand in a warm place for seven or eight days ; then put them into an earthen jar, strew over them a quarter of an ounce each of mace, cloves, and cayenne: add two ounces of horseradish, and if the flavour is liked, one ounce of garlic or shallots. Put a pint and a half of best white vinegar into a saucepan, with half a blade of mace, and half an ounce of bruised ginger. Simmer it gently for three minutes, then pour it hot upon the liquid. This pickle may stand for five months before it is strained; though, if
LEM
{ 373 )
LEM
required, it can be used at the end of two months. The coloiu- would be improved if two or three bruised tomatoes were put with it. Probable cost, Is. 8d. Sufficient for one quart of ketchup.
Lemon Ketchup (a quick way of making). — Take half a dozen fresh lemons. Cut them into slices, remove the pips, rub them well with three ounces of salt, place them in layers in a stone jar, and strew a little seasoning and spice between each layer, allowing & quarter of an ounce each of mace, cloves, and cayenne, two ounces of horseradish, two ounces of mustard-seed, two ounces of allspice, and two ounces of white pepper. Boil two quarts of white vinegar, pour it hot upon the lemons, and let it stand \mtil the next day. Strain, and bottle for use. Probable cost, Is. 6d. per quart. Sufficient for two quarts.
Lemon Liquor. — Infuse the thin rind of two large, fresh lemons in a pint of rectified spirits of wine, for ten days. At the end of that time, strain, and mix with it the juice of the lemons and a syrup made by boihng half a pound of refined sugar in a pint of water for five minutes. Pour the liquor into bottles, cork securely, and tie bladder over the corks. Probable cost, 5d., exclusive of the spirit. Sufficient for a little more than a quart of liquor.
Lemon Lozenges and Pipes.— Put a
Records on this page
Lemon Juice, To PreserveLemon Ketchup