PRESERVED LEMONS.— Pare off the thin yellow skin care-
fully, cut a small hole in the end, scoop out the pulp carefully with a
silver spoon, rub each one with salt and drop it into clear cold M^ater
as fast as finished, which will prevent its turning dark; let them lie
in it 5 or 6 days, and then boil them in fresh salt and water 15 min-
utes. Have ready made a thin syrup of 1 quart of water to 1 lb.
sugar; drain, and boil them in this for 5 minutes, and repeat once a
day for 4 or 5 days; then j)ut them in jars with the syrup and let
them stand 6 or 8 weeks, as that will make them clear and plump;
then take them out of the syrup. Make a fresh syrup of double
refined sugar, with only enough water to moisten it; boil and skim
it, put in the lemons, and let them simmer slowly until they are clear.
Put them in small jars, covered as previously directed, and tie them
up tight.
MULBERRY PRESERVES— Put about 1 lb. of mulberries into
a preserving pan with ^ cup water to prevent burning; simmer slowly
over a slow fire until all the mulberries are soft; strain through a
fine sieve, and add 5 lbs. of sugar to each 4 cups of juice. Put the
sugar into the preserving pan, pour the strained juice on it, boil up,
and skim it well. Then add 4 lbs. of ripe mulberries, and let them
stand in the syrup until warm; then boil
them slowly for about ^ hour, and turn them
out carefully into a china bowl until the next
day; then repeat the boiling ^ hour, or until
the syrup is thick and will jelly when cold.
Put into jelly glasses, set away to cool, and
then tie up. Care must be taken not to break
the mulberries when boiling.
The Mulbebey is a tree of which there are many
varieties. The black is cultivated for its fruit, and
^he white for its leaves on which silkworms feed.
The black is a native of Persia. Some varieties
attain a height of only 15 feet, and others grow to 45 mulbebby.
or 50 feet. The fruit is wholesome, cooling and rather
laxative, but when eaten to any large extent it is apt to disorder the stomach and
bowels.
MUSKMELONS. — Choose ripe muskraelons, remove the seeds,
peel, cut in pieces, XDut into a stone jar, and cover with scalding
vinegar; let them stand until the next day, pour off the vinegar, heat
it, and pour on them again; repeat this every day for 4 days. To
each 5 lbs. of fruit allow 1 quart of vinegar, 3 lbs. sugar, and spices
to suit; put all together, and simmer until the melons are tender;
then set aside, and the second day pour off the syrup, and boil it
down so there will be just enough to cover the melons. Then put
in glasses.
PRESERVES 513 ✪ Preserved Lemons
Page 380 · 2 recipe records on this page
Presented as published in 1902. 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
PRESERVED LEMONS.— Pare off the thin yellow skin carefully, cut a small hole in the end, scoop out the pulp carefully with a silver spoon, rub each one with salt and drop it into clear cold water as fast as finished, which will prevent its turning dark; let them lie in it 5 or 6 days, and then boil them in fresh salt and water 15 minutes. Have ready made a thin syrup of 1 quart of water to 1 lb. sugar; drain, and boil them in this for 5 minutes, and repeat once a day for 4 or 5 days; then put them in jars with the syrup and let them stand 6 or 8 weeks, as that will make them clear and plump; then take them out of the syrup. Make a fresh syrup of double refined sugar, with only enough water to moisten it; boil and skim it, put in the lemons, and let them simmer slowly until they are clear. Put them in small jars, covered as previously directed, and tie them up tight.
MULBERRY PRESERVES— Put about 1 lb. of mulberries into a preserving pan with ^ cup water to prevent burning; simmer slowly over a slow fire until all the mulberries are soft; strain through a fine sieve, and add 5 lbs. of sugar to each 4 cups of juice. Put the sugar into the preserving pan, pour the strained juice on it, boil up, and skim it well. Then add 4 lbs. of ripe mulberries, and let them stand in the syrup until warm; then boil them slowly for about ^ hour, and turn them out carefully into a china bowl until the next day; then repeat the boiling ^ hour, or until the syrup is thick and will jelly when cold. Put into jelly glasses, set away to cool, and then tie up. Care must be taken not to break the mulberries when boiling.
The Mulberry is a tree of which there are many varieties. The black is cultivated for its fruit, and the white for its leaves on which silkworms feed. The black is a native of Persia. Some varieties
attain a height of only 15 feet, and others grow to 45 feet.
or 50 feet. The fruit is wholesome, cooling and rather laxative, but when eaten to any large extent it is apt to disorder the stomach and bowels.
MUSKMELONS. — Choose ripe muskmelons, remove the seeds, peel, cut in pieces, Put into a stone jar, and cover with scalding vinegar; let them stand until the next day, pour off the vinegar, heat it, and pour on them again; repeat this every day for 4 days. To each 5 lbs. of fruit allow 1 quart of vinegar, 3 lbs. sugar, and spices to suit; put all together, and simmer until the melons are tender; then set aside, and the second day pour off the syrup, and boil it down so there will be just enough to cover the melons. Then put in glasses.
Records on this page
Preserved LemonsMulberry Preserves