Cut off the yellow outside peel of five lemons, shave it as thin as you
can, put it into a pint of spirits and cork tightly.
TOMATO SYRUP.
Extract the juice of tomatoes ; add one pound of sugar to each quart
of juice and bottle. In a few weeks it will have the appearance and
flavor of pure wine. Mixed with water it is a delightful drink for the
sick, as it retains all the well-known properties of the fruit. It will
keep for years.
BARBERRY SYRUP.
Strip barberries, cover them with water, put them over the fire, and
be careful they do not burn ; don't boil them, but when cooked squeeze
and strain them carefully; to one pint of warm juice add two pints of
sugar ; put the sweetened juice into a pitcher, which pitcher put into
hot water until the juice is dissolved ; then bottle it.
LEMON FLAVORING.
Take a dozen lemons ; slice them thin ; take ten pounds of best
white sugar ; place a layer of sugar and one of lemons in an earthen
470 EXTRACTS AND SYRUPS.
jar ; let them remain over night, then pour as much water over them as
will make, a syrup ; place the jar in a kettle of water and let them sim-
mer but not boil ; strain and bottle, and you will have a delicious flavor-
ing for winter when lemons are expensive. Lemonade can be made
from it by using a few spoonfuls in water. The lemons can be placed
on a plate after they are strained from the syrup and used in preserves
for flavoring.
LEMON SYRUP.
Take two pounds of loaf sugar and two pints of water, one ounce
of citric acid, half-drachm of essence of lemon✪ Lemon Syrup. Boil the sugar
and water together for quarter of an hour and put it into a basin,
where let it remain till cold. Beat the citric acid to a powder, mix the
essence of lemon with it, then add these two ingredients to the syrup ;
mix well and bottle for use. Two tablespoonf uls of the syrup are suffi-
cient for a tumbler of cold water, and will be found a very refreshing
summer drink.
LEMON PEEL.
One of the nicest flavorings for custards, stewed rhubarb, puddings,
etc., is made from the brandy in which lemon peel is soaked. A wide-
mouthed bottle should always be kept, in which to put all spare lemon
peel , pour brandy over to cover it and keep it corked. This is always
ready for use. Another bottle should be kept for some of the spare
peel, which should be chopped very fine, and a little salt put over it, to be
used for forcemeats or meat flavorings. Also, dry some peel in a cool
oven, and use this, crumbled fine or grated, for apple sauce and various
other things.
ORANGE PEEL.
Page 395 · 1 recipe record on this page
Presented as published in 1886. 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
Cut off the yellow outside peel of five lemons, shave it as thin as you can, put it into a pint of spirits and cork tightly.
TOMATO SYRUP.
Extract the juice of tomatoes ; add one pound of sugar to each quart of juice and bottle. In a few weeks it will have the appearance and flavor of pure wine. Mixed with water it is a delightful drink for the sick, as it retains all the well-known properties of the fruit. It will keep for years.
BARBERRY SYRUP.
Strip barberries, cover them with water, put them over the fire, and be careful they do not burn ; don't boil them, but when cooked squeeze and strain them carefully; to one pint of warm juice add two pints of sugar ; put the sweetened juice into a pitcher, which pitcher put into hot water until the juice is dissolved ; then bottle it.
LEMON FLAVORING.
Take a dozen lemons ; slice them thin ; take ten pounds of best white sugar ; place a layer of sugar and one of lemons in an earthen
470 EXTRACTS AND SYRUPS.
jar ; let them remain over night, then pour as much water over them as will make, a syrup ; place the jar in a kettle of water and let them simmer but not boil ; strain and bottle, and you will have a delicious flavoring for winter when lemons are expensive. Lemonade can be made from it by using a few spoonfuls in water. The lemons can be placed on a plate after they are strained from the syrup and used in preserves for flavoring.
LEMON SYRUP.
Take two pounds of loaf sugar and two pints of water, one ounce of citric acid, half-drachm of essence of lemon. Boil the sugar and water together for quarter of an hour and put it into a basin, where let it remain till cold. Beat the citric acid to a powder, mix the essence of lemon with it, then add these two ingredients to the syrup ; mix well and bottle for use. Two teaspoonfuls of the syrup are sufficient for a tumbler of cold water, and will be found a very refreshing summer drink.
LEMON PEEL.
One of the nicest flavorings for custards, stewed rhubarb, puddings, etc., is made from the brandy in which lemon peel is soaked. A widemouthed bottle should always be kept, in which to put all spare lemon peel , pour brandy over to cover it and keep it corked. This is always ready for use. Another bottle should be kept for some of the spare peel, which should be chopped very fine, and a little salt put over it, to be used for forcemeats or meat flavorings. Also, dry some peel in a cool oven, and use this, crumbled fine or grated, for apple sauce and various other things.
ORANGE PEEL.
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Lemon Syrup