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Essence of Lemon-Peel


Rub lumps of loaf-sugar on fine ripe lemons till the yellow rind is all grated off; scraping up the sugar in a tea-spoon, and putting it on a plate as you proceed. When you have enough, press it down into a little glass or china jar, and cover it closely. This will be found very fine to flavour puddings and cakes.

Prepare essence of orange-peel in the same manner.


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Directions for Cookery, in its Various Branches (1840).

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