Lemon Catsup

Ingredients

• Twelve large lemons
• 4 tablespoons white mustard seed
• i tablespoon of tumeric
• i tablespoon of pepper
• 1 tablespoon of cloves
• a pinch of salt
• a pinch of cayenne
• i tablespoon of mace
• 2 tablespoons of sugar
• 2 tablespoons of grated horse radish
• and I shallot chopped

Method

1. 1

   Squeeze the lemons, grate the rind, pound the spice, and mix all together.

2. 2

   Strew the salt over the whole thing and let stand 2 hours in a cool place.

3. 3

   Boil i^ hour and pour off in a covered vessel.

4. 4

   Leave for 2 weeks, stirring every day.

5. 5

   Strain and bottle.

6. 6

   Seal.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 7. The excerpt below is the record exactly as published.

Lemon Catsup. Twelve large lemons, 4 tablespoons white mustard seed, i tablespoon of tumeric, i tablespoon of pepper, a pinch of salt, 1 tablespoon of cloves, a pinch of cayenne, i tablespoon of mace, 2 tablespoons of sugar, 2 tablespoons of grated horse radish and I shallot chopped

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