Preserved Limes, Or Small Lemons

Name: Preserved Limes, Or Small Lemons
Ingredients: Preserved Limes, or small lemons that are quite ripe, and all about the same size; alum-water; cold water; fresh vine-leaves; double refined loaf-sugar (1 pound for every pound of limes); very clear water (half a pint per pound of sugar); white of egg (one white for three pounds of sugar); juice saved from the limes, strained from pulp, seeds, etc.; fine ripe lemons; lemon-juice; best double refined loaf-sugar (a pound and a quarter per pint of lemon-juice); isinglass

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Take limes, or small lemons that are quite ripe, and all about the same size. With a sharp penknife scoop a hole at the stalk end of each, and loosen the pulp a

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Ingredients

Preserved Limes, or small lemons that are quite ripe, and all about the same size
alum-water
cold water
fresh vine-leaves
double refined loaf-sugar (1 pound for every pound of limes)
very clear water (half a pint per pound of sugar)
white of egg (one white for three pounds of sugar)
juice saved from the limes, strained from pulp, seeds, etc.
fine ripe lemons
lemon-juice
best double refined loaf-sugar (a pound and a quarter per pint of lemon-juice)
isinglass