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English cookbook, 1860
Page 23
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To pickle Lemons Take a dozen Lemons cut them thro' the peel in three places the length of your finger rub them well with 1 lb of salt putting as much as you can into the cuts lay them in a dish and turn them every day for a week then take them out & set them in the sun to dry putting them into the liquor at night till the whole is [illegible] after which keep them in the sun till they are as dry as you would have [any?] thing to candy then take 1/2 pint of mustard seed a little bruised piece or two of ginger sliced as much vinegar as will cover them put them in a pan and cover them close without boiling they will keep five or six years if you
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To pickle Lemons Take a dozen Lemons cut them thro' the peel in three places the length of your finger rub them well with 1 lb of salt putting as much as you can into the cuts lay them in a dish and turn them every day for a week then take them out & set them in the sun to dry putting them into the liquor at night till the whole is [illegible] after which keep them in the sun till they are as dry as you would have [any?] thing to candy then take 1/2 pint of mustard seed a little bruised piece or two of ginger sliced as much vinegar as will cover them put them in a pan and cover them close without boiling they will keep five or six years if you
Szathmary Culinary Manuscripts and Cookbooks
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