Lemon Catchup

Ingredients

• 7 lemons
• 2 teaspoonfuls salt
• 3 tablespoonfuls grated horseradish
• 5 blades mace
• 1 1/2 tablespoonfuls celery seeds
• 8 cloves
• 1 1/2 tablespoonfuls mustard seeds
• 6 grains red pepper

Method

1. 1

   Grate the rinds from the lemons and add the strained juice of the fruit, the spices and salt.

2. 2

   Boil gently 45 minutes.

3. 3

   Pour into glasses and seal.

4. 4

   This will be ready for use in about 2 months.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 39. The excerpt below is the record exactly as published.

Lemon Catchup 7 lemons 2 teaspoonfuls salt 3 tablespoonfuls grated horseradish 5 blades mace 1% tablespoonfuls celery seeds 8 cloves 1% tablespoonfuls mustard seeds 6 grains red pepper

Cook this with the app: pantry check, scaling, and the assistant.