Mrs Beetons Jams and Preserves Revisited
Lemon Brandy
600ml (1 pint) Brandy
150ml (¼ pint) Water
50g (2oz) Sugar
2 Small Lemons, rinds only
Peel the lemons rather thinly, taking care to have none of the white pith.
Put the rinds into a bottle with the brandy and allow to infuse for 24 hours, then they should be strained.
Boil the sugar with the water for a few minutes, skim it
Allow to cool, add to the brandy.
A dessertspoonful of this will be found an excellent flavouring for boiled custards.
LEMON BRANDY
460. INGREDIENTS - 1 pint of brandy, the rind of two small lemons, 2 oz. of loaf-sugar, 1/4 pint of water.
Mode - Peel the lemons rather thin, taking care to have none of the white pith. Put the rinds into a bottle with the brandy, and let them infuse for 24 hours, when they should be strained. Now boil the sugar with the water for a few minutes, skim it, and, when cold, add it to the brandy. A dessertspoonful of this will be found an excellent flavouring for boiled custards.
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