Lemon Pickle

Item

Title

Lemon Pickle

Transcript

[text loss]e 2 Lemons grate a little of the outside [text loss] off cut them pretty deep but do not separate [text loss]m. take half a pd of Salt and rub them with it [text loss] cover them with the remainder turn them [text loss]ry Day in the pickle for two or three Days take [text loss]uarts of Vinigar a quarter of an ounce of mace [text loss]lf an ounce of Pepper half an Handfull of [text loss]ish scraped six Cloves of Garlic half [text loss]uarter of a pint of mustard seed bruised six [text loss] of Red pepper half an oz of Ginger Sliced [text loss]in take the Lemons and give them a gentle [text loss]eeze and put them again into the Vinegar [text loss]tir it up every Day for some time keep it in a [text loss]ne Jarr with the Lemons in it. it will [text loss]eep for years

Subject

Contributor

Caylor, Karmen
Le, Vincent

Source

Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.

Publisher

George Mason University Libraries

Rights

Public domain. There are no known restrictions.

Item sets

Site pages