The 1901 Cookbook Archive
No. 3354 — Sugar-Free Lemon Juice
English historical translation of Molokhovets recipe No. 3354 from the 1901 Russian cookbook, retaining original methods and measures.
Squeeze the lemons, remove seeds, strain through flannel and pour into a jar. After the juice settles, carefully decant the clear layer into another jar and allow it to settle again.
Fill bottles to their necks. The author suggests adding a little olive or almond oil on top, corking, sealing with resin and storing inverted with necks in dry sand.
Dry the removed lemon zest, pound finely and store in a paper-tied jar for flavouring dishes. Fresh lemon peel is also suggested for flavouring vodka.
Historical editorial note: An oil layer, resin sealing and inverted sand storage do not provide validated modern safe preservation.
Original source: Read Russian recipe No. 3354. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.