Recipe: Lemon Syrup

Take the juice of twelve lemons; grate the rind of six in it, let it stand over night; then take six pounds of white sugar and make a [Pg 468]thick syrup. When it is quite cool, strain the juice into it, and squeeze as much oil from the grated rind as will suit the taste. Put in bottles, securely corked, for future use. A tablespoonful in a goblet of water will make a delicious drink on a hot day.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)