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Lemon Ketchup
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for one quart of ketchup.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 830. The excerpt below is the record exactly as published.
Lemon Ketchup. — Take six large fresh lemons. Cut off the rind very thinly. Make a deep incision in the end of each, fill it with salt, and afterwards rub salt all over them, using not less than three ounces. Let the lemons stand in a warm place for seven or eight days ; then put them into an earthen jar, strew over them a quarter of an ounce each of mace, cloves, and cayenne: add two ounces of horseradish, and if the flavour is liked, one ounce of garlic or shallots. Put a pint and a half of best white vinegar into a saucepan, with half a blade of mace, and half an ounce of bruised ginger. Simmer it gently for three minutes, then pom- it hot upon the liquid. This pickle may stand for five months before it is strained; though, if LEM { 373 ) LEM required, it can be used at the end of two months. The coloiu- would be imjiroved if two or three bruised tomatoes were put with it. Probable cost, Is. 8d. Sufficient for one quart of ketchup. Lemon Ketchup (a quick way of making). — Take half a dozen fresh lemons. Cut them into slices, remove the pips, rub them well with three oimces of salt, place them in layers in a stone jar, and strew a little seasoning and spice between each layer, allowing & quarter of an ounce each of mace, cloves, and cayenne, two ounces of horseradish, two ounces of mustard-seed, two ounces of allspice, and two ounces of white pepper. Boil two quarts of white vinegar, pour it hot upon the lemons, and let it stand \mtil the next day. Strain, and bottle for use. Probable cost, Is. 6d. per quart. Sufficient for two quarts. Lemon Liquor. — Infuse the thin rind of two large, fresh lemons in a pint of rectified spirits of wine, for ten days. At the end of that time, strain, and mix with it the juice of the lemons and a syrup made by boihng half a pound of refined sugar in a pint of water for five minutes. Pour the liquor into bottles, cork securely, and tie bladder over the corks. Probable cost, 5d., exclusive of the spirit. Suf- ficient for a httle more than a quart of Kquor. Lemon Lozenges and Pipes.— Put a quarter of an ounce of gum
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