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Lemons, Pickled

Name: Lemons, Pickled
Yield: 10 servings
Ingredients: six large lemons; two quarts of boiling water; one quart of vinegar; 1/2 oz. of cloves; 1/2 oz. of white pepper; 1 oz. of grated ginger; 1/2 oz. of stripped mace; 1 oz. of mustard-seed; 1/2 oz. of grated horseradish; a few cloves of garlic

From Harper's cook book encyclopædia, 1902

Serves 10

Keep for six months before use.

Presented as published in 1902. 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

193Calories

4 gProtein

39 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories193 kcal

Protein4.1 g

Carbohydrates39 g

Fiber5 g

Sugars1.9 g

Total Fat1.8 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium444 mg

Potassium173 mg

Calcium160 mg

Iron14 mg

Magnesium26 mg

Phosphorus47 mg

Zinc0.3 mg

Copper0.1 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C33 mg

Vitamin A1.3 mcg

Vitamin E0.2 mg

Vitamin K2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.3 mg

Folate60 mcg

Choline9.4 mg

Caffeine0 mg

Water302 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 271. The excerpt below is the record exactly as published.

Lemons, Pickled. — To six large lemons allow two quarts of boiling water, one quart of vinegar, x/z oz. of cloves, x/z oz. of white pepper, 1 oz. of grated ginger, Yz oz. of stripped mace, 1 oz. of mustard-seed, Y2 oz. of grated horseradish, and a few cloves of garlic

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