Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

LEMON SYRUP.

Take a pint of fresh lemon juice, add to it two pounds of lump sugar; simmer it for a few minutes, and remove the scum till the surface is quite clean, then add an ounce of thin cut lemon-peel; let them all simmer very gently for a few minutes, and strain it through a flannel. When cool, bottle, and keep it in a cool place.