LEMON JUICE

In addition to its wide use in making lemonade and for general flavoring purposes, lemon juice is a valuable article medicinally, particularly for use as an anti-scorbutic, and it is so recognized by the U.S. Pharmacopeia and all other medical publications. Its chief component is citric acid, in an average proportion of about 7%.

Bottled Lemon Juice, if of good quality, is the pure clarified juice of fresh, sound lemons, and retains all the properties of the juice freshly expressed. It should always be kept in a cool place and the contents of the bottle should be consumed as soon as possible after opening.

added by the pass

Recipes that use lemon juice

261 dishes across the Historical Foodie library call for lemon juice.

The Epicurean · 254

No. 1006 Soft Shell Crabs, Broiled, Ravigote Butter, Fried, Sauted in Butter Crabes Moux Grilles, Beurre Ravigote, Frits, Sautes au Beurre
No. 101 Royal Icing, and Royal Icing Flavored with Zests Glace Royale et Glace Royale Parfumee aux Zestes.
No. 1014 Edible Snails, Bordelaise and Saintonge Escargots a la Bordelaise et a la Saintonge
No. 1015 Edible Snails a la Bourguignonne Escargots a la Bourguignonne
No. 1019 Frogs' Legs a la Poulette with Mushrooms Cuisses de Grenouilles a la Poulette aux Champignons
No. 1020 Frogs' Legs Deviled Cuisses de Grenouilles a la Diable.
No. 1021 Frogs' Legs Fried a la Orly Cuisses de Grenouilles Frites a la Orly
No. 1027 Lobster a la Britannia Homard a la Britannia
No. 1028 Lobster a la Camille Homard a la Camille
No. 1031 Lobster a la Duglere Homard a la Duglere
No. 1038 Lobster a la Paul Bert Homard a la Paul Bert
No. 1040 Lobster Roasted on the Spit Homard Roti a la Broche
No. 1051 Mussels with Shallot Moules a l'Echalote
No. 1060 Fried Oysters a la Horly Huitres Frites a la Horly
No. 1067 Fricasseed Oysters or a la Poulette Huitres Fricassees ou a la Poulette
No. 1076 Scallops a la Mariniere Petoncles a la Mariniere
No. 1077 Scallops, Orly Petoncles a la Orly
No. 1081 Shrimps with Mushrooms and Tomatoed Bearnaise Crevettes aux Champignons a la Bearnaise Tomatee
No. 1095 Black Bass a la Narragansett Bass Noir a la Narragansett
No. 1097 Black Bass with Sweet Peppers Bass Noir aux Poivrons Doux
No. 1099 Sea Bass a la Villeroi Bass de Mer a la Villeroi
No. 1101 Striped or Rock Bass a la Bercy Bass Raye ou de Roches a la Bercy
No. 1112 Striped Bass with Fine Herbs Bass Raye aux Fines Herbes
No. 1114 Blackfish a la Orly Blackfish a la Orly
No. 1115 Blackfish a la Sanford Blackfish a la Sanford
No. 1127 Butter-Fish, Marinated and Fried Butter-fish Marines et Frits
No. 1130 Carp Breaded and Broiled, Maitre d'Hotel Carpe Panee et Grillee, Maitre d'Hotel
No. 1134 Cisco, Castillane Sauce Cisco a la Sauce Castillane
No. 1137 Fresh Codfish, Norwegian Style Morue Fraiche a la Norvegienne
No. 1138 Fresh Codfish, Broiled with Bacon or Ham Morue Fraiche Grillee au Petit Sale ou Jambon
No. 1162 Grouper a la Franklyn Grouper a la Franklyn
No. 1163 Gudgeons or Whitebait Fried in Butter Goujons ou Blanchaille Frits au Beurre
No. 1168 Halibut a la Coligny Fletan a la Coligny
No. 1171 Halibut, with Fine Herbs a la Reynal Fletan aux Fines Herbes a la Reynal
No. 1174 Herrings, Fresh, a la Calaisienne Harengs Frais a la Calaisienne
No. 1176 Herrings, Fresh, Paupiettes with Milts Harengs Frais, Paupiettes aux Laitances
No. 118 To Turn, Channel and Flute Mushrooms Pour Tourner et Canneler les Champignons
No. 1182 Kingfish a la Figaro Kingfish a la Figaro
No. 1183 Kingfish a la Montgolfier Kingfish a la Montgolfier
No. 1187 Kingfish on the Dish—Gastrite Kingfish sur le Plat--Gastrite
No. 1191 Fresh Mackerel, Bonnefoy—Fillets Filets de Maquereau Frais a la Bonnefoy

Cooking in Old Créole Days · 7

Art and Science of Salad Making
Blanquette of Veal Leonie Penin
Eggs à la Morelle (Cream Sauce)
Hints for Housekeepers
Sauce à la Newburg, for Lobster Compliments of Marshall Thomas
Sauce Bordelaise Delmonico
Sauce for Wild Duck

… and 213 more recipes use lemon juice.