Lemon Turnovers. — Rub an ounce of
loaf sugar upon the rind of a lemon. Crush it,
and dissolve it in two table-spoonfuls of milk.
Add three dessert-spoonfuls of flour, two ounces
of clarified butter, and two well-beaten eggs✪ Lemon Turnovers.
Stir all over the fire for a minute. Take a
pound of good pastry; divide it into six or
eight pieces, and roll each piece out to a round
shape, about the size of a saucer. Spread a
little of the mixture on one half of the round,
fold the other haK over, fasten the edges
securely, and bake on a buttered tin in a
moderate oven. Before serving, sift a little
sugar over the turnovers. Time to bake,
twenty minutes. Probable cost, a halfpenny
each. Sufficient for six or eight turnovers.
Lemon Water. — Take the rind from a
large fresh lemon, remove the thick white
skiij, and cut it into thin slices. Put them into
a jug with half the rind and two table-spoonfuls
of capillaire. Pour over them a qiiart of boil-
ing wate✪ Lemon Waterr, and cover closely for three hours.
This is a refreshing beverage for hot weather.
Probable cost, 2d. Sufficient for a quart of
liquid.
Lemon Water Ice. — Rub the rind of
six lemons upon twelve large lumps of sugar,
squeeze over them the strained juice, add half
a pint of water and a pint of syrup✪ Lemon Water Ice, made by
boiling three-quarters of a pound of sugar ia
three-quarters of a pint of water until the sugar
Plate V
GOOD & SAD MEAT
/, lUcLney^ Prune Cualih- SXeg of Fork Frurw Quality 5 , ^ecd. Frune. Quality
Ivferujr „ -f „ Inferior , 6 , „ J/iferufr ,.
(377)
LEM
is dissolved. Pu 'ether into a jug, and
leave it for an ho o. Then mix, strain,
and freeze in the vy. Serve in glasses.
The ice will be n. -jroved if, wlien it is
beginning to set, ites of thi-ee eggs,
beaten to a firm i ad mixed witli six
ounces of powdered ^^r, are stirred into it.
Time to freeze, half an hour. Probable cost,
4d. per glass. (Sufficient for ten persons.
Lemon Whey. — Pvit half a pint of milk
in a saucepan. AVhen it boils, pour in a table-
spoonful of lemon- j nice✪ Lemon Whey ; add more if this does
not effectually turn the milk. Let it boil up,
then put it into a bowl to settle ; sti-ain and
sweeten, and add a little hot water if the whey
is too acid to be agreeable. This whey is ex-
cellent for inducing perspiration. Time, a few
minutes. , Probable cost, 3d. Sufficient for
rather less than half a pint of whey.
Lemon, Whole, To Keep for Use.
— Put a layer of dry fine sand, an inch in depth,
at the bottom of an earthen jar. Place a row
of lemons upon this, stalks downwards, and be
careful that they do not touch each other.
Cover them with another layer of sand, fully
three inches in depth, lay on it more lemons,
and repeat until the jar is full. Store in a cool
dry place. Lemons thus preserved will keep
good for a twelvemonth.
Page 838 · 5 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 Turnovers. — Rub an ounce of loaf sugar upon the rind of a lemon. Crush it, and dissolve it in two table-spoonfuls of milk. Add three dessert-spoonfuls of flour, two ounces of clarified butter, and two well-beaten eggs. Stir all over the fire for a minute. Take a pound of good pastry; divide it into six or eight pieces, and roll each piece out to a round shape, about the size of a saucer. Spread a little of the mixture on one half of the round, fold the other haK over, fasten the edges securely, and bake on a buttered tin in a moderate oven. Before serving, sift a little sugar over the turnovers. Time to bake, twenty minutes. Probable cost, a halfpenny each. Sufficient for six or eight turnovers.
Lemon Water. — Take the rind from a large fresh lemon, remove the thick white skin, and cut it into thin slices. Put them into a jug with half the rind and two table-spoonfuls of capillaire. Pour over them a qiiart of boiling water, and cover closely for three hours. This is a refreshing beverage for hot weather. Probable cost, 2d. Sufficient for a quart of liquid.
Lemon Water Ice. — Rub the rind of six lemons upon twelve large lumps of sugar, squeeze over them the strained juice, add half a pint of water and a pint of syrup, made by boiling three-quarters of a pound of sugar ia three-quarters of a pint of water until the sugar
Plate V
GOOD & SAD MEAT /, lUcLney^ Prune Cualih- SXeg of Fork Frurw Quality 5 , ^ecd. Frune. Quality Ivferujr „ -f „ Inferior , 6 , „ J/iferufr ,.
(377)
LEM
is dissolved. Put them together into a jug, and leave it for an hour. Then mix, strain, and freeze in the usual way. Serve in glasses. The ice will be much improved if, when it is beginning to set, the whites of three eggs, beaten to a firm froth and mixed with six ounces of powdered sugar, are stirred into it. Time to freeze, half an hour. Probable cost, 4d. per glass. (Sufficient for ten persons.
Lemon Whey. — Put half a pint of milk in a saucepan. When it boils, pour in a tablespoonful of lemon-juice; add more if this does not effectually turn the milk. Let it boil up, then put it into a bowl to settle; strain and sweeten, and add a little hot water if the whey is too acid to be agreeable. This whey is excellent for inducing perspiration. Time, a few minutes. , Probable cost, 3d. Sufficient for rather less than half a pint of whey.
Lemon, Whole, To Keep for Use. — Put a layer of dry fine sand, an inch in depth, at the bottom of an earthen jar. Place a row of lemons upon this, stalks downwards, and be careful that they do not touch each other. Cover them with another layer of sand, fully three inches in depth, lay on it more lemons, and repeat until the jar is full. Store in a cool dry place. Lemons thus preserved will keep good for a twelvemonth.
Records on this page
Lemon TurnoversLemon WaterLemon Water IceLemonadeLemon Whey