Lime Preserves

Ingredients

• strong enough to bear an egg
• To each pound of fruit allow two and a half pounds white sugar
• and three pints water

Method

1. 1

   Lay limes in saltwater, cover until warm weather is over.

2. 2

   Cut to remove seeds, soak in cold water for one day.

3. 3

   Boil in water with soda until tender.

4. 4

   Prepare syrup with sugar and water, boil for fifteen minutes, add fruit, cook for five minutes, then pour syrup over fruit.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 142. The excerpt below is the record exactly as published.

LIME PRESERVES. L. Shields, Box 355, Los Angeles.— Lay limes in salt and water strong' enough to bear an egg, closely- covering them until warm weather is over; cut them enough to get out all seeds, and place in cold water for one day, changing the water often, so as to remove all the salt; boil in water in which soda has been added in the proportion of one teaspoonful to six quarts water, till tender enough to put a straw through; then soak again in cold water one day, changing the water often. To each pound of fruit allow two and a half pounds white sugar and three pints water

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