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Pickled Lemons (Method 3)
From The encyclopaedia of practical cookery, 1892
Serves 6
The pickle will then be ready.
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.
nutmeg, pour boiling vinegar over them, and add a full taste of mace and peppercorns. The Lemons' will not be tender for nearly a year. (3) Select 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. All the spices, with the exception of the mustard-seed, should be ground. (4) Put eight Lemons, Jib. of fine salt, 2qts. of vinegar, Joz. each of ground cloves, nutmeg, mace, and cayenne, a little garlic, and 2oz. of mustard-seed
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