Lemon Syrup Recipe

MRS. FARQUHARSON SMITH.



Two ounces citric acid, one ounce tartaric acid, one half ounce epsom

salts, five pounds white sugar. Grate the rind of three lemons, juice of

six lemons, three pints boiling water, when cold add the whites of two

eggs well beaten, strain through muslin, and then bottle.

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