DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Margaret Dyson Holland cookbook, 1834

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Lemon Pickle (147)
Take one dozen of Lemons grate off the rind cut them in quarters, rub upon them 1/4 of a lb of dry Salt, and Spread them on large dishes let them dry gradually by the fire till all the juice is dried into the peels, they will take a long time to dry them Sufficiently, then put them into a pitcher with half an ounce of Mace, half an ounce of cloves, the Same of Nutmegs beat fine two oz of garlick peeled, a large tea cup full of mustard seed bruised a little and put in a Muslin bag pour on them one gallon of vinegar boiling hot, cover the pitcher close, and let it stand by the fire four days Shaking it well every day then put it thro' a sieve, Squeeze out the liquor and let it Stand till next day then pour off the fine part of the liquor and bottle it N.B. This may be put into Sauce for fowls or fish one spoonfull if white, if brown two will be required; you must put it in before you thicken your sauce or put any cream into to. This must be kept two months before it is fit for use 
If you wish to make pickled Lemons the Lemons must not be so much dried and the same liquor must be boiled and poured over them in your jar

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Lemon Pickle (147) Take one dozen of Lemons grate off the rind cut them in quarters, rub upon them 1/4 of a lb of dry Salt, and Spread them on large dishes let them dry gradually by the fire till all the juice is dried into the peels, they will take a long time to dry them Sufficiently, then put them into a pitcher with half an ounce of Mace, half an ounce of cloves, the Same of Nutmegs beat fine two oz of garlick peeled, a large tea cup full of mustard seed bruised a little and put in a Muslin bag pour on them one gallon of vinegar boiling hot, cover the pitcher close, and let it stand by the fire four days Shaking it well every day then put it thro' a sieve, Squeeze out the liquor and let it Stand till next day then pour off the fine part of the liquor and bottle it N.B. This may be put into Sauce for fowls or fish one spoonfull if white, if brown two will be required; you must put it in before you thicken your sauce or put any cream into to. This must be kept two months before it is fit for use If you wish to make pickled Lemons the Lemons must not be so much dried and the same liquor must be boiled and poured over them in your jar