Preserved Whole Lemons

Ingredients

• Select the required quantity of Lemons
• lqt. of water
• lib. of loaf sugar

Method

1. 1

   Peel the Lemons thinly, cut a hole at the top, and scoop out the pulp.

2. 2

   Rub with salt and soak in cold water for five days.

3. 3

   Boil in salted water for fifteen minutes.

4. 4

   Make a syrup with water and sugar, boil the Lemons in it for five minutes daily for six days.

5. 5

   Pack in jars with syrup and store for two months.

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.

lqt. of water. Stand a plate on the top of the jar, and let the Lemons steep for five days. At the end of that time, strain off the Avater, cover the Lemons AArith fresh boiling salted Avater, replace the plate, and let them steep for ten days longer; then pour all the Avater oft’ the Lemons, and put in Avith them plenty of cayenne pepper and powdered ginger, and a small quantity of finely-chopped shallot. Pour over sufficient boiling vinegar to cover Avell, leave it until cold, and tie a piece of stout paper or parchment over. 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, clarify the syrup, skim AA-ell, and let it get cold. Put in the peels, and boil for half-an-hour, or until quite clear. They are then reaily for packing aAA'ay Avith their syrup in bottles. Lemons — continued. Preserved Lemon-Juice. — (1) Select the required quantity of large fresh Lemons, squeeze the juice out, strain, and pour it into bottles, putting just enough olive oil hi each to cover the surface. Cork the bottles tightly, and keep them hi a dry cupboard till Avanted for use. (2) Squeeze and strain the juice from some Lemons, measure it, and for every J pint use Jib. of caster sugar. Mix them thoroughly together, then stir, Avith a silver spoon, over the fire in a lined saucepan till the sugar has dis- solved; pour the juice hito bottles, cork them, tie some bladder tightly over the top of each, and keep in a dry cupboard till Avanted for use. (3) When all the juice has been squeezed out of the Lemons, filter it through flannel, pour it into a brass preserving-pan, and place it over a sIoav fire. When at boiling-point, remove the juice from the fire, and AAhen cooled sufficiently, bottle, and cork them tightly. Lime- juice can be preserved hi the same AA-ay, and Avill keep for years. Preserved Lemon-Peel. — Scrape off the Avliite pith from some Lemon-peel, and put the yelloAV part hito a large, Avide-moutlied bottle ; cover Ai’ith brandy, cork the bottle tightly, and keep hi a diy store-cupboard. Any pieces of peel that have been left after the juice has been squeezed out of the Lemons may be put in Avith the aboA-e, but must be first scraped clean. Preserved Whole Lemons. — Select the required quantity of Lemons, and peel very thinly. Cut a hole at the top of each Lemon about Jin. in diameter, and take out all the pulp and skin. Rub them Avith salt, putting each one in cold Avater as it is done. Let them remain in it for liAre days, then take them out, put them into salted Avater, and boil for fifteen minutes. Make a thin syrup Avith lqt. of Avater and lib. of loaf sugar

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