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Lemon-Peel

Never throw away the rind of a lemon; Keep a wide-mouthed bottle half full of brandy, and put into it (cut in pieces) all the lemon-rind that you do not immediately want. As the white part of the rind is of no use, it will be best to pare off the yellow very thin, and put that alone into the brandy, which will thus imbibe a very fine lemon flavour, and may be used for many nice purposes.

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


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