Lemon Pickle

Name: Lemon Pickle
Ingredients: twenty-five lemons; one pound of white mustard seed; half pound of black pepper; the same of race ginger; a tablespoonful of mace; two of celery seed; a handful of horseradish; a pound (or more) of brown sugar

From Jane Hamilton's recipes, 1909

Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 20. The excerpt below is the record exactly as published.

LEMON PICKLE. Grate off the yellow rinds of the lemons and cut them across each end; pack them in a small vessel of dry salt, covering them with it. Let them remain eight days; take them out and put them in dishes and set the dishes in a hot oven, turning them until dry and the salt candies on them. Then put them in a pot, and put to twenty-five lemons one pound of white mustard seed, half pound of black pepper, the same of race ginger, a tablespoonful of mace, two of celery seed, a handful of horseradish, and a pound (or more) of brown sugar

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