Lemons. No. 1.

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)
lemons
salt for preserving lemons
pickle
Instructions (19)
  1. Cut the lemons through the yellow rind only, into eight parts.
  2. Put the lemons into a deep pan, alternating layers of salt and lemons so they do not touch.
  3. Set the pan in the chimney corner.
  4. Turn the lemons every day for fifteen or sixteen days.
  5. Pack them up in the same manner as before.
  6. After fifteen or sixteen days, take the lemons out of the salt.
  7. Lay them in a flat pan and put them in the sun every day for a month, or before the fire if there is no sun.
  8. Then put them in the pickle.
  9. They will be fit to eat in about six months.
Pickle preparation
  1. Prepare the pickle by combining the ingredients: two pounds of peeled garlic (split in half), eight pods of green India pepper, one and a half pounds of ginger (cut in small slices and softened in salt for three weeks if fresh is unavailable), one and a quarter pounds of mustard seed (reduced but not powdered), half an ounce of turmeric (pounded fine), and three ounces of oil of mustard seed.
  2. Mix these ingredients well.
  3. Boil the mixture with one gallon of the best white wine vinegar.
  4. Let the vinegar cool to lukewarm before adding it to the lemons.
  5. Put the pickle over the lemons in a glazed jar and tie it up securely.
  6. The lemons will not be fit to eat in less than six months.
Important notes
  1. Strictly observe the initial direction to let the lemons lie in salt for fifteen or sixteen days, turning them daily.
  2. Ensure the lemons are thoroughly dry before adding the pickle.
  3. It will take at least a month for the lemons to become sufficiently dry.
  4. If using more than a gallon of vinegar, increase the quantity of each pickle ingredient proportionally.
Original Text
Lemons. No. 1. Cut the lemons through the yellow rind only, into eight parts; then put them into a deep pan, a layer of salt and a layer of lemons, so as not to touch one another; set them in the chimney corner, and be sure to turn them every day, and to pack them up in the same manner as before. This you must continue doing fifteen or sixteen days; then take them out of the salt, lay them in a flat pan, and put them in the sun every day for a month; or, if there should be no sun, before the fire; then put them in the pickle; in about six months they will be fit to eat. Make the pickle for them as follows: Take two[351] pounds of peeled garlic, eight pods of India pepper, when it is green; one pound and a half of ginger, one pound and a quarter of mustard seed, half an ounce of turmeric; each clove of the garlic must be split in half; the ginger must be cut in small slices, and, as no green ginger can be had in Europe, you must cover the ginger with salt in a clean earthen vessel, until it is soft, which it will be in about three weeks, or something more, by which means you may cut it as you please; the mustard seed must be reduced, but not to powder, and the turmeric pounded fine: mix them well together, and add three ounces of oil of mustard seed. Put these ingredients into a gallon of the best white wine vinegar boiled; then put the whole upon the lemons in a glazed jar, and tie them up close. They will not be fit in less than six months. When the vinegar is boiled, let it stand to be cold, or rather lukewarm, before you put it to the lemons, and if you use more than a gallon of vinegar, increase the quantity of each ingredient in proportion. Strictly observe the direction first given, to let the lemons lie in salt fifteen or sixteen days, to turn them every day, and to let them be thoroughly dry before you put the pickle to them; it will be a month at least before they are sufficiently dry.
Notes
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