Limes Sauce (Lemetjes Sauce)
From Hilda's diary of a Cape housekeeper, 1902
Best vinegar is acetic acid mixed with water.
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
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 29. The excerpt below is the record exactly as published.
Limes Sauce (Lemetjes Sauce). — Take 50 limes, cut a cross at one end, but not deeply enough to separate them into pieces. Put on them \ lb. of salt in a deep jar or bowl, pour on them 6 bottles of good colourless vinegar
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