Lemon Sugar from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Grate the zest or outer rind of the Lemons on pieces of loaf sugar, and then set to dry. When dry pound very fine, sift, and put in a jar and cork tight. Orange Sugar is prepared in the same manner.
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Ingredients
- The Zest of 3 Lemons
- A Pound of Loaf Sugar
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