Try the whole lemon, cut up, first, if too bitter or sour, use only some zest (or not) and the pulp next time. A lot of cooks from long ago never had measuring spoons or cups and just eyeball'ed everything. If you cook enough, you develope a "feel" for how much is the right amount of ingredient, tasting proves it, and those who eat it will confirm it. I appreciate seeing these old recipes, having the opportunity to collect them, and the pleasure of working them out!
P.S. Instructions WERE provided.
P.P.S. I would like to see dates and names when possible.