Pickled Lemons
From La cuisine creole, 1885
Great for fish dishes.
Presented as published in 1885. 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
476Calories
22 gProtein
75 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories476 kcal
Protein22 g
Carbohydrates75 g
Fiber24 g
Sugars19 g
Total Fat22 g
Saturated Fat1.4 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.3 g
Cholesterol0 mg
Sodium19 mg
Potassium1246 mg
Calcium307 mg
Iron8.8 mg
Magnesium258 mg
Phosphorus565 mg
Zinc3.8 mg
Copper0.6 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C323 mg
Vitamin A7.1 mcg
Vitamin E3.8 mg
Vitamin K3.1 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate158 mcg
Choline100 mg
Caffeine0 mg
Water543 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 47. The excerpt below is the record exactly as published.
PICKLED LEMONS. They should be small and hâve a thick rind. Kub them hard with a pièce of flannel, then slit them through the rind in four quarters, but not through the pulp; fill the slits with sait hard pressed in, set them upright in a crock four or flve days, until the sait melts. Turn them each day in their own liquid until they get tender. Make the pickle to cover them of vinegar, some of the brine of the lemons, pepper and ginger ; boil this pickle and skim it well, and when cold put it over the lemons with two ounces of mustard seed and two cloves of garlic, to six lemons
Cook this with the app: pantry check, scaling, and the assistant.