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Lemon Pickle
From The Times cook book, no. 2, 1905
Serves 2
Improves most sauces, particularly fish sauce.
Presented as published in 1905. 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
576Calories
16 gProtein
73 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories576 kcal
Protein16 g
Carbohydrates73 g
Fiber26 g
Sugars11 g
Total Fat34 g
Saturated Fat9.3 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.7 g
Cholesterol0 mg
Sodium11058 mg
Potassium979 mg
Calcium331 mg
Iron13 mg
Magnesium247 mg
Phosphorus380 mg
Zinc3.6 mg
Copper1.8 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C174 mg
Vitamin A27 mcg
Vitamin E1.9 mg
Vitamin K1.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.6 mg
Folate136 mcg
Choline53 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 134. The excerpt below is the record exactly as published.
LEMON PICKLE. Mrs. Cruick- shank, Arlington, Riverside, Cal.— Cut Into quarters arid pick out the seeds of six me- dium-sized lemons; put the quartered lem- ons into a jar, strew over them two ounces of well beaten bay salt; cover the jar with a cloth and plate and let it stand three days; then put in a few cloves and one-quar- ter pound mace, beaten fine, one ounce or garlic or shallot, two ounces of mustard seeds and one nutmeg
Cook this with the app: pantry check, scaling, and the assistant.