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To Purify Lemon Juice

A method for purifying lemon juice using charcoal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Purify Lemon Juice

Ingredients

Directions

Purify

  1. Add the charcoal to the lemon juice.

  2. Let it sit for twelve hours.

  3. Filter the mixture through filtering paper.

Bottle and store

  1. Transfer the filtered juice into small bottles and cork them tightly.

  2. Store the bottles in a cool place.

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 juice
Serves as the liquid being cleaned, carrying the flavour that remains after filtering.
Charcoal
Adsorbs coloured and odorous compounds from the juice as it sits, then is removed by filtering.

The step that matters

Filter the mixture through filtering paper. Charcoal particles are fine and will pass through loose filtration, leaving grit in the juice. Filtering slowly through fine paper removes them completely, so the final juice is clear.

“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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