Title

Lemon Pickle

Date

1694/1795

Description

A method for pickling lemons in vinegar and spices

Transcript

[tak]e 2 Lemons grate a little of the outside [peel] off cut them pretty deep but do not separate [them]. take half a pound of Salt and rub them with it [to] cover them with the remainder turn them [eve]ry Day in the pickle for two or three Days take [x q]uarts of Vinigar a quarter of an ounce of mace [ha]lf an ounce of Pepper half an Handfull of horseradish scraped six Cloves of Garlic half [text loss] quarter 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 [squ]eeze and put them again into the Vinegar stir it up every Day for some time keep it in a [text loss]ne Jarr with the Lemons in it. it will keep for years

Subject

See all items with this valuelemons

See all items with this valuesalt (seasonings)

See all items with this valuevinegar

See all items with this valuemace (spice)

See all items with this valuepepper

See all items with this valueradish

See all items with this valuegarlic

See all items with this valuemustard seed

See all items with this valuered pepper

See all items with this valueginger

See all items with this valuepickling

Contributor

Caylor, Karmen

Le, Vincent

Grimm, Stephanie

Bakir, Mehtap

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.