Pickled Lemons (Method 2)

Name: Pickled Lemons (Method 2)
Yield: 30 servings
Ingredients: fifty large Lemons; 2galls. of boiling vinegar; 21b. of white mustard-seed; 2 table-spoonfuls of mace; lib. of ginger; lib. of black pepper; 2lb. of sugar; 4 table-spoonfuls of celery-seeds; 1 handful of scraped horseradish

From The encyclopaedia of practical cookery, 1892

Serves 30

Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 328. The excerpt below is the record exactly as published.

fifty large Lemons, grate off the yellow rinds, cut off the ends, and pack in salt for eight days. Put them on dishes, set in a hot oven, turning them constantly till the salt candies on them. Put the Lemons in a large earthenware jar together with 2galls. of boiling vinegar, 21b. of white mustard-seed, 2 table- spoonfuls of mace, lib. of ginger, lib. of black pepper, 2lb. of sugar, 4 table-spoonfuls of celery-seeds, and 1 handful of scraped horseradish

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