To Preserve Limes

Name: To Preserve Limes
Yield: 6 servings
Ingredients: half a dozen limes; two ounces of salt; as much vinegar as will cover them; a quarter of a pound of mustard-seed; a quarter of a pound of bruised ginger; one ounce of whole pepper

From Cassell's dictionary of cookery, 1892

Serves 6

Let stand for twenty-four hours.

Presented as published in 1892. 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

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 846. The excerpt below is the record exactly as published.

half a dozen limes; make three or four slight cuts in the rind of each ; rub them well with two oimces of salt ; and put them in a wami place, tiuniag them occasionally, until they are softened, whch will be in about five days. Boil as much vinegar as wiU cover them, with a quarter of a pound of mustard-seed, a quarter of a pound of bruised ginger, and one ounce of whole pepper

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