Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

vegetarianvegangluten-freedairy-freenut-free

Bottled Lemon Juice

Name: Bottled Lemon Juice
Yield: 3 servings
Ingredients: 1 pound of sugar; pint of pure lemon juice; 2 tablespoons to make lemonade

From Mary Jane's cook book, 1916

Serves 3

A modern interpretation · AI-generated from the original record

Ingredients

1 pound of sugar
pint of pure lemon juice
2 tablespoons to make lemonade

Method

Stir sugar into lemon juice until dissolved, fill small sterilized bottles to overflowing and cork tightly.
Dip corks and tops of bottles in paraffin to seal.
To make lemonade from this prepared juice, add 2 tablespoons to a cup of ice water.

Nutrition per serving

656Calories

1 gProtein

172 gCarbs

1 gFat

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 3. The excerpt below is the record exactly as published.

BOTTLED LEMON JUICE. Use 1 pound of sugar to each pint of pure lemon juice

Cook this with the app: pantry check, scaling, and the assistant.