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Preserved Lemons
From The national course in home economics, 1917
Serves 5
Recipe by Minnie Rush.
Presented as published in 1917. 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
725Calories
1 gProtein
189 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories725 kcal
Protein1 g
Carbohydrates189 g
Fiber2.5 g
Sugars183 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.5 mg
Potassium130 mg
Calcium28 mg
Iron0.6 mg
Magnesium8.7 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate10 mcg
Choline4.6 mg
Caffeine0 mg
Water175 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 252. The excerpt below is the record exactly as published.
PRESERVED LEMONS. Select moderately thick-skinned lemons, cut into halves and with a glass lemon-squeezer abstract the juice and save. Scrape out all the pulp throwing it away. Slice the peels in circles. Put them in cold water, leaving them for a day, changing the water four times, then put them into a saucepan with more cold water and boil slowly until tender. Pre^ pare a syrup, using about two pounds of sugar and one pint of water
Cook this with the app: pantry check, scaling, and the assistant.