Catalan
pela de la llimona Spanish
corteza de limón 1
Keep a wide-mouthed bottle of brandy in which to throw lemon peel.
2
It was only a brick of currant cake, paved with lemon peel.
3
Fill each hole with brown sugar, and some chips of lemon peel.
4
Decorate with strips of lemon peel laid in a lattice-work down the center.
5
Boil the fish in salted water, seasoned with pepper, cloves, and lemon peel.
1
Add the grated yellow part of the lemon rind and the herbs.
2
Add the herbs, lemon rind and juice and the sherry or wine.
3
Pour over this the water, lemon juice, and the grated lemon rind.
4
Cook slowly to a pulp and, when cold, remove the lemon rind.
5
Serve hot, sprinkled with sugar, cinnamon and a little grated lemon rind.
6
Take one pound blanched almonds pounded, eight eggs, cinnamon, and lemon rind.
7
Drain the berries and place in a pan along with the lemon rind.
8
Mix the sugar, salt, lemon rind, and flour; beat the egg.
9
In medium mixing bowl place butter, sugar, lemon rind, vanilla and golden syrup.
10
Add the lemon rind and juice and beat a little longer.
11
Remove from the fire and add a little grated lemon rind.
12
Some people prefer the addition of carraway seeds to lemon rind.
13
Then add the beaten yolks, and, lastly, the grated lemon rind and juice.
14
Use juice of lemons and cut the lemon rind into long, thin strips.
15
Mix in separate basin fruit, lemon rind, flours and baking powder.
16
Combine the fennel, lettuce and chilli, season lightly and add the lemon rind.