Lemons. No. 4.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (11)
  1. Quarter the lemons lengthwise, taking care not to cut them so low as to separate.
  2. Put a tablespoonful of salt into each lemon.
  3. Set them on a pewter dish.
  4. Dry them very slowly in a cool oven or in the sun; they will take two or three weeks to dry properly.
  5. For a dozen large lemons boil three quarts of vinegar, with two dozen peppercorns, two dozen allspices, and four races of ginger sliced.
  6. When the vinegar is cold, put it, with the lemons, the ingredients, and all the salt, into a jar.
  7. Add a quarter of a pound of flour of mustard and two dozen cloves of garlic.
  8. The garlic must be peeled and softened in scalding water for a little while, then covered with salt for three days, and dried before it is put into the jar.
  9. Let the whole remain for two months closely tied down and stirred every day.
  10. Then squeeze the lemons well.
  11. Strain and bottle the liquor.
Original Text
Lemons. No. 4. Quarter the lemons lengthwise, taking care not to cut them so low as to separate; put a table-spoonful of salt into each. Set them on a pewter dish; dry them very slowly in a cool oven or in the sun; they will take two or three weeks to dry properly. For a dozen large lemons boil three quarts of vinegar, with two dozen peppercorns, two dozen allspices, and four races of ginger sliced. When the vinegar is cold, put it, with the lemons, the ingredients, and all the salt, into a jar; add a quarter of a pound of flour of mustard and two dozen cloves of garlic; the garlic must be peeled and softened in scalding water for a little while, then covered with salt for three days, and dried before it is put into the jar. Let the whole remain for two months closely tied down and stirred every day; then squeeze the lemons well; strain and bottle the liquor.
Notes
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