To Preserve Limes (Lemetjes Comfyt)
From Hilda's diary of a Cape housekeeper, 1902
Avoid boiling too fast or too long to prevent browning.
Presented as published in 1902. 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 Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 29. The excerpt below is the record exactly as published.
50 limes, cut a cross at one end, but not deeply enough to separate them into pieces. Put on them \ lb. of salt in a deep jar or bowl, pour on them 6 bottles of good colourless vinegar, let them stand a month, stirring them occasionally with a wooden spoon. When settled, bottle the clear liquor, and the thick liquor when filtered ; the limes can be used for flavour- ing soups, pie-meat, or any savoury dish. The best vinegar for the above is acetic acid, which makes common-strength vinegar by mixing one part to six parts of water. To Preserve Limes (Lemetjes Comfyt).— Pare the limes very thinly and lay them in fresh cold water for three days. Then take them out of the water, cut a cross at one end of each hme, put them in a preserving pan with cold water, and set them to boil until they can be easily pierced 63 Feb. MELON AND GREEN PIG PRESERVES with a thin straw. Take them out of the pan, and put immediately into cold water. After a few minutes take them out and drain well. In the meanwhile make a clear syrup by taking dry white sugar (of the same weight as the fruit) and water in equal proportions
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