Is there a substitute for Lemon Oil? | Taste of Home Community  
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Is there a substitute for Lemon Oil?

Last post Sep 03, 2005 10:05 AM by Tink___OH . 4 replies.


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  • Is there a substitute for Lemon Oil?
    I have a recipe that calls for lemon oil and I dont have any. Do you know if I can substitute lemon extract or something else for this oil?

    Thanks
    Tink!
    False
    Always treat people they way you want to be treated. ~Tink~
  • RE: Is there a substitute for Lemon Oil?
    flavoring oils = essential oils = flavored oils = flavor oils Notes: These are highly concentrated essences of a wide variety of flavors, like cinnamon, anise, bitter almonds, and peppermint. They're often used to make hard candies and lip glosses, but they also make excellent substitutes for extracts--just use much less than the recipe calls for. Look for flavoring oils near the spices in large supermarkets or in candy supply stores or pharmacies. You can store them indefinitely in a cool, dark place. Substitutes: extract (Extracts evaporate easily, and therefore can't withstand high heat or prolonged cooking. Four units of extract is roughly equivalent to one unit of flavoring oil, but this may vary according to the products used. Begin by substituting two units of extract per unit of flavoring oil, then add more extract until you're satisfied with the flavor.)

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  • RE: Is there a substitute for Lemon Oil?
    Thank you foots!!! So would you try it? Or should I just give in and go to the grocer?

    Tink!
    False
    Always treat people they way you want to be treated. ~Tink~
  • RE: Is there a substitute for Lemon Oil?
    i've given up running to the store for a bottle of something that will probably only get used once or once a year lol. that doesn't mean i won't grab the same item if i'm already at the store, just that i'd use what i had at home instead of making a special trip.
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  • RE: Is there a substitute for Lemon Oil?
    Foots, here is the recipe I was wondering about. I do keep lemon extract in the house for the 7-up cake, but I have never used the lemon oil. I think Ill give it a go. Think the temp and time will be okay according to your first post?

    OLD FASHIONED LEMON CRACKERS
    3 T. baking ammonia
    1 pint milk
    2½ c. Crisco
    3 c. sugar
    2 oz. oil of lemon
    2 egg whites, beaten stiff
    Dissolve baking ammonia in milk. Cream Crisco, sugar add lemon oil. Add to creamed mixture.
    Beat 2 egg whites, until stiff. Fold into above mixture.
    Add enough flour to make a stiff dough. (Approximately 9 cups; but add a little at a time so you don't get too much in)
    Roll on a lightly floured surface and cut. Bake @350° for 15 minutes.


    My mom had to take this recipe and update it for modern baking. It called for 5¢ worth of baking ammonia and 5¢ worth of lemon oil. It refered to measuring the flour in teacups. So she patiently worked with this until she got it written down for us modern day bakers!
    Nancy
    False
    Always treat people they way you want to be treated. ~Tink~