Preserved Limes

Ingredients

• twelve large Limes
• Jib. of common salt
• 2oz. of mustard-seed
• 2oz. of bruised ginger
• Joz. of peppercorns
• double their weight in loaf sugar
• 1 pint of water to each 2Jlb. of sugar

Method

1. 1

   Make incisions in Limes, rub with salt, and keep near fire for five days.

2. 2

   Place in jars, cover with boiling vinegar mixed with mustard-seed, ginger, and peppercorns.

3. 3

   Cork jars and store.

4. 4

   Alternatively, boil Limes, slice, and cover with syrup made from sugar and water, boiling together for fifteen minutes before storing.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 343. The excerpt below is the record exactly as published.

twelve large Limes, make some incisions in the rind of each, then rub them over with Jib. of common salt; put them on a dish, and keep in the screen near the fire for five days or until soft. Put the Limes in jars, cover with boiling vinegar in which has been boiled 2oz. of mustard-seed, 2oz. of bruised ginger, and Joz. of pepper- corns, and put a lump of salt in each jar. On the follow- ing day cork the jars, tie a piece of moistened bladder over the top, and keep them in a dry store-clcset till ready for use. (2) Weigh the Limes, then set aside double their weight in loaf sugar. Boil the Limes till a straw will easily pierce the rinds, changing the water two or three times while boiling. When cooked, take them out, drain, and leave till cold. Cut the Limes in slices, pick out all the pips, and put the slices in an earthenware vessel. Boil the sugar that has been weighed, using 1 pint of water to each 2Jlb. of sugar

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