Raffald's Lemon Pickle

Ingredients

• a dozen lemons
• a pound of bav-salt
• half an ounce of mace
• a quarter of an ounce of cloves beaten fine
• half an ounce of nutmeg cut in thin slices
• two ounces of garlic peeled
• a quarter of a pound of mustard-seed bruised
• a quart of white-wine vinegar

Method

1. 1

   Grate the outer rinds of lemons, cut them into quarters, and rub with bav-salt.

2. 2

   Let them dry by the fire until the juice is absorbed.

3. 3

   Place in a jar with mace, cloves, nutmeg, garlic, and mustard-seed in a muslin bag.

4. 4

   Pour vinegar over, seal, and let stand by the fire for 5-6 days, shaking daily.

5. 5

   After three months, press the mixture through a sieve, bottle the liquid, and let settle before pouring off the fine.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1462. The excerpt below is the record exactly as published.

Raffald's Lemon Pickle. — Take a dozen lemons, grat(; otf the outer rinds very thin, cut them in four quarters, but leave the bottoms whole ; rub on them equally a pound of bav-salt. Spread them in a large pewter dish, and let them dry gradually by the fire till all the juice is dried into the peels ; then put them into a stone jar with half an ounce of mace, a quarter of an ounce of cloves beaten fine, half an ounce of nutmeg cut in thin slices, two ounces of garlic peeled, a quarter of a pound of mustard-seed bruised a little and tied in a muslin bag; pour a quart of white-wine vinegar

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