Many of the older recipes call for using "The juice of one lemon" or "the juice of half a lime", and so on. I wonder how the size of lemons, limes & oranges in the late 19th & early 20th century differs from the size of today's fruit, and how much juice that the different fruits produce? How much juice is in a half a lemon, lime, etc?? When I go to the grocery today, I find lemons the size baseballs, and limes that are nearly as big. you didn't see citrus that large just 15 or 20 years ago, so I can only imagine how large (or small) citrus must have been 100 years ago. I think that it's a good bet that, like many items (eggs, chickens, apples etc), citrus is much bigger today than in the past.
I would appreciate any insight into how to standardize juice measurements (half, whole, etc) as used in the classic cocktail books. Has anyone else ever considered this topic, or have I just become a completely OCD cocktail geek?
Craig in Cincinnati
Edited by CincyCraig, 24 May 2009 - 10:33 PM.