LIGHTS.— The lungs of an animal, so called from
their lightness. These are further described under the
names of the animals to which they belong.
LILIES OF THE VALLEY.— A very excellent
wine is made in Germany from the flowers of this plant
mixed with raisins.
LIMA BEANS.— (See Beans.
LIMES. — The fruit of the Citrus Limetta, which is
closely allied to the lemon, but being rather sweeter
and smaller. The juice, for which they are chiefly
cultivated, is imported into England in a greater or
less degree of purity, and is used for making cordials.
It is supplied to sailors as a preventative of scurvy.
Limes can be preserved as follows :
(1) Select twelve large Limes, make some incisions in
the rind of each, then rub them over with Jib. of common
salt; put them on a dish, and keep in the screen near the
fire for five days or until soft. Put the Limes in jars,
cover with boiling vinegar in which has been boiled 2oz.
of mustard-seed, 2oz. of bruised ginger, and Joz. of pepper-
corns, and put a lump of salt in each jar. On the follow-
ing day cork the jars, tie a piece of moistened bladder
over the top, and keep them in a dry store-clcset till
ready for use.
(2) Weigh the Limes, then set aside double their weight
in loaf sugar. Boil the Limes till a straw will easily
pierce the rinds, changing the water two or three times
while boiling. When cooked, take them out, drain, and
leave till cold. Cut the Limes in slices, pick out all the
pips, and put the slices in an earthenware vessel. Boil the
sugar that has been weighed, using 1 pint of water to
each 2Jlb. of sugar✪ Preserved Limes. Pour the syrup, while boiling hot,
over the Limes, and let it stand for two days and nights.
At the end of that time, boil the syrup and Limes
together for fifteen minutes, then turn them into the jars,
and leave till cold. Dip some rounds of paper in brandy,
put them over the jars, then cover with paper dipped in
the white of egg, tie tightly down, and keep in a dry
store-closet till ready for use.
(3) Prick the Limes, place them in cold water, and let them
steep for several days. Then put them over the fire in a
thick, clear syrup made of loaf sugar and water, and let them
get thoroughly heated ; then take from the fire and let
them stand fill night. Next day boil up the syrup, add a
little more sugar to it, pour it over the Limes, and again
let them stand till next day. Repeat this, day after day,
till the fruit looks quite clear ; bottle the fruit and pour
the syrup over it ; or else diy it in confectioners’ sugar,
and when dry enough to handle pack away in a dry place.
Cooley says, with regard to Lime-juice: “We have
examined the juice expressed from Limes sent from the
For details respecting Culinary Processes, Utensils, Sauces, <kc., referred to, see under their special heads.
862
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Limes — continued.
West Indies, from Jamaica, and from Soutli Africa”
(that from Jamaica having the highest percentage of
citric acid, 8'6(3). “ The yield from Limes is very
small, and the freshly-expressed juice contains a lot of
pulp. This, however, on standing a few weeks, separates,
and a clear sherry-coloured liquor is obtained.”
Page 343 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
LIGHTS.— The lungs of an animal, so called from their lightness. These are further described under the names of the animals to which they belong.
LILIES OF THE VALLEY.— A very excellent wine is made in Germany from the flowers of this plant mixed with raisins.
LIMA BEANS.— (See Beans.
LIMES. — The fruit of the Citrus Limetta, which is closely allied to the lemon, but being rather sweeter and smaller. The juice, for which they are chiefly cultivated, is imported into England in a greater or less degree of purity, and is used for making cordials. It is supplied to sailors as a preventative of scurvy. Limes can be preserved as follows :
(1) Select twelve large Limes, make some incisions in the rind of each, then rub them over with Jib. of common salt; put them on a dish, and keep in the screen near the fire for five days or until soft. Put the Limes in jars, cover with boiling vinegar in which has been boiled 2oz. of mustard-seed, 2oz. of bruised ginger, and Joz. of peppercorns, and put a lump of salt in each jar. On the following day cork the jars, tie a piece of moistened bladder over the top, and keep them in a dry store-closet till ready for use.
(2) Weigh the Limes, then set aside double their weight in loaf sugar. Boil the Limes till a straw will easily pierce the rinds, changing the water two or three times while boiling. When cooked, take them out, drain, and leave till cold. Cut the Limes in slices, pick out all the pips, and put the slices in an earthenware vessel. Boil the sugar that has been weighed, using 1 pint of water to each 2Jlb. of sugar. Pour the syrup, while boiling hot, over the Limes, and let it stand for two days and nights. At the end of that time, boil the syrup and Limes together for fifteen minutes, then turn them into the jars, and leave till cold. Dip some rounds of paper in brandy, put them over the jars, then cover with paper dipped in the white of egg, tie tightly down, and keep in a dry store-closet till ready for use.
(3) Prick the Limes, place them in cold water, and let them steep for several days. Then put them over the fire in a thick, clear syrup made of loaf sugar and water, and let them get thoroughly heated ; then take from the fire and let them stand till night. Next day boil up the syrup, add a little more sugar to it, pour it over the Limes, and again let them stand till next day. Repeat this, day after day, till the fruit looks quite clear ; bottle the fruit and pour the syrup over it ; or else dry it in confectioners’ sugar, and when dry enough to handle pack away in a dry place.
Cooley says, with regard to Lime-juice: “We have examined the juice expressed from Limes sent from the
For details respecting Culinary Processes, Utensils, Sauces, <kc., referred to, see under their special heads.
Limes — continued.
West Indies, from Jamaica, and from Soutli Africa” (that from Jamaica having the highest percentage of citric acid, 8'6(3). “ The yield from Limes is very small, and the freshly-expressed juice contains a lot of pulp. This, however, on standing a few weeks, separates, and a clear sherry-coloured liquor is obtained.”
Records on this page
Preserved Limes