Name: Lemon Water
Ingredients: 1 large fresh lemon; 2 tablespoons capillaire; 1 quart boiling water

Lemon Water

Ingredients

1 large fresh lemon
2 tablespoons capillaire
1 quart boiling water

Directions

Prepare

Remove the thick white skin from the lemon rind and cut the fruit into thin slices.
Place the lemon slices and half of the rind into a jug.

Steep

Add the capillaire and pour in the boiling water.
Cover the jug closely and let it steep for three hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Lemon: Supplies the sour flavour and aromatic oils from the rind and juice.
Capillaire: Adds sweetness and a floral note to balance the lemon's acidity.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.