LEMON PICKLE

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Take two dozen of lemons, grate off the out-rinds very thin, cut them in four quarters, but leave the bottoms whole.
  2. Rub on them equally half a pound of bay salt, and spread them on a large pewter dish.
  3. Put them in a cool oven, or let them dry gradually by the fire till all the juice is dried into the peels.
  4. Then put them into a pitcher well glazed; with one ounce of mace, half an ounce of cloves beat fine, one ounce of nutmeg cut in thin slices, four ounces of garlick peeled, half a pint of mustard seed bruised a little, and tied in a muslin bag.
  5. Pour two quarts of boiling white wine vinegar upon them, close the pitcher well up, and let it stand five or six days by the fire; shake it well up every day.
  6. Then tie it up, and let it stand for three months to take off the bitter.
  7. When you bottle it put the pickle and lemon in a hair sieve, press them well to get out the liquor, and let it stand till another day.
  8. Then pour off the fine, and bottle it; let the other stand three or four days and it will refine itself, pour it off and bottle it, let it stand again, and bottle it, till the whole is refined.
  9. It may be put in any white sauce, and will not hurt the colour; it is very good for fish sauce and made dishes, a tea-spoonful is enough for white, and two for brown sauce for a fowl; it is a most useful pickle, and gives a pleasant flavour: be sure you put it in before you thicken the sauce, or put any cream in, lest the sharpness make it curdle.
Original Text
To make LEMON PICKLE. TAKE two dozen of lemons, grate off the out-rinds very thin, cut them in four quarters, but leave the bottoms whole, rub on them equally half a pound of bay salt, and spread them on a large pewter dish, put them in a cool oven, or let them dry gradually by the fire till all the juice is dried into the peels, then put them into a pitcher well glazed; with one ounce of mace, half an ounce of cloves beat fine, one ounce of nutmeg cut in thin slices, four ounces of garlick peeled, half a pint of mu- stard seed bruised a little, and tied in a muslin bag, pour two quarts of boiling white wine vinegar upon them, close the pitcher well up, and let it stand five or six days by the fire; shake it well up every day, then tie it up, and let it stand for three months to take off the bitter; when you bottle it put the pickle and lemon in a hair sieve, press them well to get out the liquor, and let it stand till another day, then pour off the fine, and bottle it; let the other stand three or four days and it will refine itself, pour it off and bottle it, let it stand again, and bottle it, till the whole is refined: it may be put in any white sauce, and will not hurt the colour; it is very good for fish sauce and made dishes, a tea-spoonful is enough for white, and two for brown sauce for a fowl; it is a most useful pickle, and gives a pleasant flavour: be sure you put it in before you thicken the sauce, or put any cream in, lest the sharpness make it curdle.
Notes
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