Lemon Pickle or Catsup

Ingredients

• six small lemons
• three ounces of salt
• two ounces and a half of finely-scraped horseradish
• two ounces of eschalots
• one and a half of garlic
• a pint and a half of boiling vinegar
• half an ounce of bruised ginger
• a quarter of an ounce of whole white pepper
• two blades of mace

Method

1. 1

   Divide lemons, remove pips, and sprinkle with salt for a week.

2. 2

   Add horseradish, eschalots, or garlic, and the lemons with their liquor.

3. 3

   Pour boiling vinegar infused with ginger, pepper, and mace.

4. 4

   Let stand for 2-3 months before straining.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 154. The excerpt below is the record exactly as published.

LEMON PICKLE OR CATSUP. Either divide six small lemons into quarters, remove all the pips that are in sight, and strew three ounces of salt upon them, and keep them turned in it for a week, or, merely make deep incisions in them, and proceed as directed for pickled lemons. When they have stood in a warm place for eight days, put into a stone jar two ounces and a half of finely-scraped horseradish, and two ounces of eschalots, or one and a half of garlic ; to these add the lemons with all their liquor, and pour on them a pint and a half of boiling vinegar in which half an ounce of bruised ginger, a quarter of an ounce of whole white pepper, and two blades of mace

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