Lemons. No. 5.

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.
Yield
6.0 lemons
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (6)
  1. Select small thick-rinded lemons; rub them with a flannel;
  2. slit them in four parts, but not through to the pulp;
  3. stuff the slits full of salt, and set them upright in a pan.
  4. Let them remain thus for five or six days, or longer if the salt should not be melted, turning them three times a day in their own liquor, until they become tender.
  5. Make a pickle of rape, vinegar, and the brine from the lemons, ginger, and Jamaica pepper.
  6. Boil and skim it, and when cold put it to the lemons, with three cloves of garlic, and two ounces of mustard seed.
Original Text
Lemons. No. 5. Select small thick-rinded lemons; rub them with a flannel; slit them in four parts, but not through to the pulp; stuff the slits full of salt, and set them upright in a pan. Let them remain thus for five or six days, or longer if the salt should not be melted, turning them three times a day in their own liquor, until they become tender. Then make a pickle of rape, vinegar, and the brine from the lemons, ginger, and Jamaica pepper. Boil and skim it, and when cold put it to the lemons, with three cloves of garlic, and two ounces of mustard seed. This is quite sufficient for six lemons.
Notes
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