Preserved Lemons

Ingredients

• Select sound and moderately thick-skinned Lemons
• 1 pint of water
• 21b. of sugar
• the juice of one Lemon

Method

1. 1

   Cut out a piece from the stalk-end of the Lemons and scoop out the insides.

2. 2

   Place the peels in spring water for a couple of days, changing the water frequently.

3. 3

   Boil the peels until tender.

4. 4

   Prepare a syrup with sugar and water, add Lemon juice, clarify, and cool.

5. 5

   Boil the peels in the syrup for half an hour until clear, then pack in bottles with syrup.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 330. The excerpt below is the record exactly as published.

Preserved Lemons. — Select sound and moderately thick- skinned Lemons, cut out a piece about Jin. in diameter from the stalk-end, and with a blunt knife scoop out all the insides. Place the peels hi spring water, leave them for a couple of days, changing the Avater twice or three times a day, then put them into a saucepan Avith more spring water and boil till quite tender, keeping the pan covered and boiling sloAvly. Prepare a syrup, using 21b. of sugar and 1 pint of Avater to each pound of fruit ; add the juice of one Lemon

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