To Preserve Limes (another way)

Ingredients

• a dozen limes
• double their weight in loaf sugar
• half a pint of water

Method

1. 1

   Boil limes until tender, drain, slice, boil sugar with water to syrup, pour over limes, let sit, then boil and jar.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 845. The excerpt below is the record exactly as published.

half a pint of water, stir it until dissolved, add half a tea-spoonful of salt, and serve imme- diately. Time, two or three minutes. Probable cost, l^d. Sufficient for half a pint of beef tea. Liebig's Extract of Meat, Cheap and Nourishing Soup made from.— Buy two pennj-worth of fresh bones, wash them well, break them into small pieces, and put them into a stewpan with four quarts of cold water. Bring the hquid to a boil, remove the scum as it rises, and simmer very gently for five hours. Two large onions stuck with two cloves, two carrots, two turnips, a bunch of parsley, and half a dozen of the outer sticks of a head of celery should be boiled with it for the last hour and a half, and if it is wished to thicken the soup, two table-spoonfuls of sago, rice, or tapioca may be put in as well. Strain the soup, and add, whilst boiling hot, two table-spoonfuls of Liebig's extract of meat. Add salt and pepper to taste, and serve very hot. Probable cost, 2d. per pint. Sufficient for seven or eight persons. Liebig's Extract of Meat, Gravy from {see Gravy from Liebig's Extract, &c.). Liebig's Sandwiches.— Very appetising and nutritious sandwiches may be made for travellers or invalids from Liebig's extract of meat. Cut two sHces of thin bread and butter, remove' the crust, and spread a httle of the extract very thinly over one of the pieces, with a Httle mustard, i^ress the other sUce of bread and butter upon it, and cut it into neat pieces. Time, five minutes to prepare. Liebig's Soup for Children.— Put a table-spoonful of floiu'into a bowl, -w-itha table- spoonful of fini.'ly-ground malt and seven grains and a quarter of bicarbonate of jsotash. Mix these ingredients smoothly with two table-spoonfuls of cold water, then add gTadually, stirring all the time, ten table-spoonfuls of new milk. Put the LIL ( 381 ) LIN mixture into a saucepan, and let it simmer gently until it thickens, then take the pun from the fii'e, and stir it until it again becomes fluid. Boil it for five minutes, strain it through a sieve, and it will be ready for use. Probable cost, 3d. Sufficient for half a pint of soup. Lillian's Delight. — Take a pound of any good cake, made without currants, cut it into slices rather more than an inch tliick, and stamp these into rounds or diamonds, about the size of a crown-piece ; scoop a hole in the middle of each round, half an inch deep, and three-parts fiU it with nicely-wliippcd cream, spread a little jam on the top, and" cover the cakes entirely with an icing made as follows : — Put the whites of two eggs and half a pound of finely-sifted loaf sugar into a basin, add two or three drops of lemon- juice now and then, and work the ingredients well together with a wooden spoon, until the mixture looks like a thick white cream, when it is ready for use. The icing should be spread on the cakes about a quarter of an inch thick, and after it is put on they should be put in a warm screen, and left there until the icing is quita hard. Pro- bable cost of cake, Is. per pound. Lime.^ — The lime is a variety of the lemon, but is much smaller, being only about an inch or an inch and a half in diameter. Its cultiva- tion in Europe is by no means extensive, but in the West Indies it is held in high esteem, being more acid and cooling than the lemon. Lime punch is there considered superior to any other. Lime-juice i^ imported into Britain like lemon-juice for the manufacture of citric Hcid. Lime Flower Tea (for indigestion). — Pour a quart of boiling water over an ounce of lime-flowers, cover closelj', and let it stand for a few minutes, then strain the tea, sweeten it with two table-spoonfuls of honey, and drink a cupful as hot as possible. Probable cost, 3d. or 4d. Sufficient for a quart of tea. Limes, To Preserve.— Take 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, to each quart. Put the softened limes -wdth the salt, (fcc, into a jar; pour the boiling vinegar upon them, and let them stand for twenty-four hoiu-s. Tie a skin over the top, and store in a cool, dry place. Limes, To Preserve (another way).— Take a dozen limes, weigh them, and put aside double their weight in loaf sugar

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