To Keep Lemon-Juice
Get lemons quite free from blemish, squeeze them, and strain the juice; to each pint of it, put a pound of good loaf sugar pounded; stir it frequently until the sugar is completely dissolved, cover the pitcher closely, and let it stand till the dregs have subsided, and the syrup is transparent; have bottles perfectly clean and dry, put a wine glass full of French brandy into each bottle, fill it with syrup, cork it, and dip the neck into melted rosin or pitch; keep them in a cool dry cellar--do not put it on the fire--it will destroy the fine flavour of the juice.
Instructions
- 1
Get lemons quite free from blemish, squeeze them, and strain the juice; to each pint of it, put a pound of good loaf sugar pounded; stir it frequently until the sugar is completely dissolved, cover the pitcher closely, and let it stand till the dregs have subsided, and the syrup is transparent; have bottles perfectly clean and dry, put a wine glass full of French brandy into each bottle, fill it with syrup, cork it, and dip the neck into melted rosin or pitch; keep them in a cool dry cellar--do not put it on the fire--it will destroy the fine flavour of the juice.
- 2
Pour water on the peels of the lemons, let them soak till you can scrape all the white pulp off, then boil the peel till soft; preserve them with half their weight of sugar, and keep them for mince pies, cakes, &c.
- 3
They are a very good substitute for citron.