Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Brandy | not in our table | 0 |
| Bergamot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of lemon juice
- a pound of sugar
- a gill of french brandy to each bottle
- a quart of alcohol
- two drachms of es- sence of bergamot
- one drachm of oil of rosemary
- lemon juice
- rosemary
Directions
To one pint of lemon juice, add a pound of sugar. Strain the juice before you put in the sugar, then let it stand till the sugar is dissolved ; stir it often. Then bottle it ; add a gill of French brandy to each bottle ; cork it up tight : cover with rosin. To be kept in a cool place.
To a quart of alcohol, add two drachms of es- sence of bergamot, and the same of essence of lemon ; one drachm of oil of rosemary and lavender ; put all into a bottle, shake well together, and cork up