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To Make A Sallet Of lemmons


This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To make a Sallet of Lemmons. Cut out slices of the peele of the Lemmons long waies, a quarter of an inche one peece from another, and then slice the Lemmon very thinne, and lay him in a dish crosse, and the peeles about the Lemmons, and scrape a good deale of suger vpon them, and so serue them.

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