The best time to make this is in January or February, when lemons are best and cheapest.

  1. 4-1/2 gallons of water
  2. the pulp of 50 lemons
  3. the rind of 25 lemons
  4. 16 lbs. of loaf sugar,
  5. 1/2 oz. of isinglass
  6. 1 bottle of brandy
  • Peel and slice the lemons, but use only the rind of 25 of them
  • Put them into the cold water
  • Let it stand 8 or 9 days, squeezing the lemons well every day
  • Strain the water off and put it into a cask with the sugar
  • Let it work some time
  • When it has ceased working, put in the isinglass
  • Stop the cask down
  • In about six months put in the brandy and bottle the wine off

  • Source: The Book of Household Management by Isabella Beeton (1859)

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