Lime or Lemon Pickle
From Anglo-Indian cookery at home, 1895
Presented as published in 1895. 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
8861Calories
28 gProtein
307 gCarbs
883 gFat
Full nutrition (34 nutrients)
Calories8861 kcal
Protein28 g
Carbohydrates307 g
Fiber79 g
Sugars83 g
Total Fat883 g
Saturated Fat67 g
Monounsaturated Fat658 g
Polyunsaturated Fat115 g
Omega-30.8 g
Cholesterol0 mg
Sodium87 mg
Potassium3460 mg
Calcium972 mg
Iron22 mg
Magnesium263 mg
Phosphorus633 mg
Zinc3.5 mg
Copper1.6 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C1091 mg
Vitamin A47 mcg
Vitamin E303 mg
Vitamin K72 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.1 mg
Folate275 mcg
Choline158 mg
Caffeine0 mg
Water3353 g
As published
This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 16. The excerpt below is the record exactly as published.
Lime or Lemon Pickle. — Take two dozen limes or one dozen lemons ; cut in four, but not quite through ; intro- duce salt into the cuts, place on a flat dish, and set out in the sun for ten days. In an enamelled pan mix a table- spoonful of mustard seed, ditto of cummin seed, a quart of salad oil, and a quart of vinegar. Then throw in the fruit, two tablespoonfuls of sugar and chillie powder to taste
Cook this with the app: pantry check, scaling, and the assistant.