Lemon Preserves from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cut the lemons in halves, after paring, and remove the seeds. Then cut it up into a number of thin slices, and put them into a vessel with cold water, adding a tablespoon of alum, or a little salt....
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Ingredients
- A Pound of Sugar for Every Pound of Lemon
- The Juice of a Lemon for Each Pound of Fruit
- A Tablespoonful of Alum for Every Quart of Water
- A Few Pieces of Ginger Root
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