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Lemon Pickle
From The Landmarks club cook book, 1903
Serves 20
Recipe by Mrs. M. T. Allen.
Presented as published in 1903. 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
Nutrition per serving
135Calories
5 gProtein
20 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories135 kcal
Protein5.1 g
Carbohydrates20 g
Fiber6.3 g
Sugars4.1 g
Total Fat4.7 g
Saturated Fat0.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium8.6 mg
Potassium395 mg
Calcium86 mg
Iron3.7 mg
Magnesium68 mg
Phosphorus134 mg
Zinc1 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A2.2 mcg
Vitamin E0.9 mg
Vitamin K5.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate34 mcg
Choline25 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 120. The excerpt below is the record exactly as published.
LEMON PICKLE. Take two dozen sound lemons, wipe dry, cut four incisions in each lemon lengthwise and one around the middle ; fill the incisions with salt, place them in an earthen pan or bowl in a sunny place; leave them for a week, keeping them turned. Then sprinkle over them two ounces of turmeric and put them in a jar after dividing them into quarters. Add one root of garlic divided into cloves, one dozen eschalots, each stuck with a clove; boil in two quarts of white vinegar, one-half pound bruised ginger, two ounces black pepper-corns
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