Lemon Preserves
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- May be made of lemon peel, prepared exactly by the above recipe.
- Put the peel in a preserving kettle and keep covered, while boiling in clear water, till you can run a straw through it.
- Then throw it into a rich syrup (one pound sugar to one of lemon peel), and boil a long time.
- Put in a bowl till the next day;
- then take the syrup (which will be somewhat thin) and boil again till very thick.
- Pour it over the lemon, and when cold it will be jellied.--Mrs.
- S.
- T.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Vegetable peeler
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Kettle