(11) Wipe the Lemons carefully over Avitli a toAvel, put
them in a jar, and pour over sufficient boiling salted Avater
to cover Avell, allowing 1 breakfast-cupful of salt to lqt.
of water. Stand a plate on the top of the jar, and let the
Lemons steep for five days. At the end of that time, strain
off the Avater, cover the Lemons AArith fresh boiling salted
Avater, replace the plate, and let them steep for ten days
longer; then pour all the Avater oft’ the Lemons, and put
in Avith them plenty of cayenne pepper and powdered ginger,
and a small quantity of finely-chopped shallot. Pour over
sufficient boiling vinegar to cover Avell, leave it until cold,
and tie a piece of stout paper or parchment over.
Preserved Lemons. — Select sound and moderately thick-
skinned Lemons, cut out a piece about Jin. in diameter from
the stalk-end, and with a blunt knife scoop out all the insides.
Place the peels hi spring water, leave them for a couple of
days, changing the Avater twice or three times a day, then
put them into a saucepan Avith more spring water and boil
till quite tender, keeping the pan covered and boiling sloAvly.
Prepare a syrup, using 21b. of sugar and 1 pint of Avater
to each pound of fruit ; add the juice of one Lemon, clarify
the syrup, skim AA-ell, and let it get cold. Put in the peels,
and boil for half-an-hour, or until quite clear. They are
then reaily for packing aAA'ay Avith their syrup in bottles.
Lemons — continued.
Preserved Lemon-Juice. — (1) Select the required quantity
of large fresh Lemons, squeeze the juice out, strain, and
pour it into bottles, putting just enough olive oil hi each
to cover the surface. Cork the bottles tightly, and keep
them hi a dry cupboard till Avanted for use.
(2) Squeeze and strain the juice from some Lemons,
measure it, and for every J pint use Jib. of caster sugar.
Mix them thoroughly together, then stir, Avith a silver spoon,
over the fire in a lined saucepan till the sugar has dis-
solved; pour the juice hito bottles, cork them, tie some
bladder tightly over the top of each, and keep in a dry
cupboard till Avanted for use.
(3) When all the juice has been squeezed out of the
Lemons, filter it through flannel, pour it into a brass
preserving-pan, and place it over a sIoav fire. When at
boiling-point, remove the juice from the fire, and AAhen
cooled sufficiently, bottle, and cork them tightly. Lime-
juice can be preserved hi the same AA-ay, and Avill keep
for years.
Preserved Lemon-Peel. — Scrape off the Avliite pith from
some Lemon-peel, and put the yelloAV part hito a large,
Avide-moutlied bottle ; cover Ai’ith brandy, cork the bottle
tightly, and keep hi a diy store-cupboard. Any pieces of
peel that have been left after the juice has been squeezed
out of the Lemons may be put in Avith the aboA-e, but
must be first scraped clean. ✪ Preserved Whole Lemons
Page 330 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(11) Wipe the Lemons carefully over with a towel, put them in a jar, and pour over sufficient boiling salted water to cover well, allowing 1 breakfast-cupful of salt to 1 qt. of water. Stand a plate on the top of the jar, and let the Lemons steep for five days. At the end of that time, strain off the water, cover the Lemons with fresh boiling salted water, replace the plate, and let them steep for ten days longer; then pour all the water off the Lemons, and put in Avith them plenty of cayenne pepper and powdered ginger, and a small quantity of finely-chopped shallot. Pour over sufficient boiling vinegar to cover well, leave it until cold, and tie a piece of stout paper or parchment over.
Preserved Lemons. — Select sound and moderately thick-skinned Lemons, cut out a piece about 1 in. in diameter from the stalk-end, and with a blunt knife scoop out all the insides. Place the peels in spring water, leave them for a couple of days, changing the water twice or three times a day, then put them into a saucepan with more spring water and boil till quite tender, keeping the pan covered and boiling slowly. Prepare a syrup, using 2 lb. of sugar and 1 pint of water to each pound of fruit ; add the juice of one Lemon, clarify the syrup, skim well, and let it get cold. Put in the peels, and boil for half-an-hour, or until quite clear. They are then ready for packing away with their syrup in bottles.
Lemons — continued.
Preserved Lemon-Juice. — (1) Select the required quantity of large fresh Lemons, squeeze the juice out, strain, and pour it into bottles, putting just enough olive oil in each to cover the surface. Cork the bottles tightly, and keep them in a dry cupboard till wanted for use.
(2) Squeeze and strain the juice from some Lemons, measure it, and for every 1/2 pint use 1/2 lb. of caster sugar. Mix them thoroughly together, then stir, with a silver spoon, over the fire in a lined saucepan till the sugar has dissolved; pour the juice into bottles, cork them, tie some bladder tightly over the top of each, and keep in a dry cupboard till wanted for use.
(3) When all the juice has been squeezed out of the Lemons, filter it through flannel, pour it into a brass preserving-pan, and place it over a slow fire. When at boiling-point, remove the juice from the fire, and when cooled sufficiently, bottle, and cork them tightly. Lime juice can be preserved in the same way, and will keep for years.
Preserved Lemon-Peel. — Scrape off the white pith from some Lemon-peel, and put the yellow part into a large, wide-mouthed bottle ; cover with brandy, cork the bottle tightly, and keep in a dry store-cupboard. Any pieces of peel that have been left after the juice has been squeezed out of the Lemons may be put in Avith the aboA-e, but must be first scraped clean.
Records on this page
Preserved Whole LemonsPreserved LemonsPreserved Lemon-Juice