Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pound of sugar to a pound of limes
- a pound of limes
- three quarters of a pound of sugar to a pound of limes
Directions
Get the limes green ; take out all the inside very carefully with a pen-knife, then lay them for twenty-
124 FAMILY RECEIPT BOOK.
four hours in salt and Avater ; take them out, wash and scald them till all of the salt is out; make a syrup with three quarters of a pound of sugar to a pound of limes; skim it, and put in the fruit; let them boil till clear. It is better to boil the limes in water for twenty minutes before they go in the syrup.
i^iritlcs*
The vinegar for pickling should be the best kind of cider vinegar.
Have the melons of a good size, solid, but not large ; put them in a crock, and pour over them salt and water, boiling hot ; let them remain for three days; take them out of the pickle, cut a hole in the side, scrape out the inside ; make a dressing of the following articles; some cucumbers cut fine, some cabbage, onions, horse-radish, race ginger, mustard seed, mace, and cloves; mix all well toge- ther and fill the mangoes ; sew up the mangoes, put the top on, lay them in a jar, and pour over them boiling vinegar. They will be fit for use in three months.
TO PICKLE OxXIONS.
The small white onions are the best ; pour boiling salt and water over them, and let them stand till
FAMILY RECEIPT BOOK. 125
cold; repeat this several times; then put them in a jar and pour boiling vinegar over them ; cover tight, and put them away for three weeks, when they are fit to use.
TO piciCle cucumbers.
Gather the small cucumbers ; put in brine for a day and night ; then pour off the water, put them in jars, and pour boiling vinegar over them, with whole ears of pepper and allspice if you like.
Gherkins, radish pods, and beans may be pickled according to the above receipt.