Pickled Lemons
From Fruit recipes, 1907
Serves 2
Should be prepared a year in advance.
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 81. The excerpt below is the record exactly as published.
PICKLED LEMONS (Helen Harcourt) Quarter the lemons, cutting not quite through rind at base (so that the quarters will remain attached) and place in each one teaspoon of salt. Put them in the sun or near stove where they will get a steady but slow, moderate heat. Leave them until they look black and dried, then place in the jars in which they are to be sealed. Pour over them boiling vinegar to which has been added spice to taste
Cook this with the app: pantry check, scaling, and the assistant.