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English cookbook, 1820
Page 231
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drain them and put them in a Jar with a quart of Water and a Table Spoonful of Colouring. let them stand all night then put a pound and a half of white Sugar into the Water boil it till it looks clear, then let it cool and put the Lemons in and boil it till it looks clear. To make the Colouring. Put half an Ounce of Cochineal finely powder'd into two thirds of a pint of Spring Water - put it into a Brass Pan with half an Ounce of Cream of Tartar and half an Ounce of Alum finely powder'd, let them boil to half the quantity then put it through a piece of Muslin and keep it in a Bottle tightly Corked.
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drain them and put them in a Jar with a quart of Water and a Table Spoonful of Colouring. let them stand all night then put a pound and a half of white Sugar into the Water boil it till it looks clear, then let it cool and put the Lemons in and boil it till it looks clear. To make the Colouring. Put half an Ounce of Cochineal finely powder'd into two thirds of a pint of Spring Water - put it into a Brass Pan with half an Ounce of Cream of Tartar and half an Ounce of Alum finely powder'd, let them boil to half the quantity then put it through a piece of Muslin and keep it in a Bottle tightly Corked.
Szathmary Culinary Manuscripts and Cookbooks
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