Lemon Syrup Recipe

MRS. ARCHIBALD LAURIE.



One quart juice of fresh lemons, the yellow skin only of six lemons, one

quart boiling water, four pounds white sugar. Let it stand for

twenty-four hours. If not quite dissolved melt over a gentle heat.

Filter through a jelly bag and bottle tightly corked, will keep for

three months in a cool place.

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