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Lemon Extract

A homemade lemon extract made by steeping lemon rind in alcohol, then adding lemon oil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Lemon Extract

Ingredients

Directions

Infuse

  1. Place the rind of three lemons in a glass jar.

  2. Pour 1 pint of alcohol over the lemon rind.

  3. Let it stand for four days.

Finish

  1. Strain the mixture into a bottle.

  2. Add 1 ounce of oil of lemon to the strained liquid.

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 rind
Supplies the lemon oils and flavor that the alcohol draws out over several days.
Alcohol
Dissolves the aromatic oils from the rind, carrying their flavor into the liquid.
Oil of lemon
Adds concentrated lemon aroma and flavor to the finished extract.

“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.

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