When life hands you lemons, make...
...conserve of lemons!
Lemons were the focus of my contribution to The Hive's Preserving the Harvest last Saturday.
Earlier this year I stumbled upon a series of ads in the Newport Mercury for "Lisbon Lemons" that were available in August and early September.
Newport Mercury September 2, 1765
I then found an easy 18th century receipt in The Williamsburg Art of Cookery (p.136-7) to preserve them.
Conserve of Lemons
Wash and dry yr Lemons, pare off the yellow Rinds clear of the White and beat them in a Marble Mortar with nearly double their Weight of white Sugar. Pack closely in a Jar or Glass and cover the Top with the Balance of the Sugar. One even Teaspoon added to six Bottles Toddy gives an agreeable Flavour. This Conserve is delightful in all sweet Dishes when you have not fresh Fruit.
To conserve my lemons, I made a little modification to the receipt: I mashed the peeled lemons with my wooden spoon as I don't have a mortar and pestle and, of course, mixed it with lots of sugar. And that was pretty much it!
Please excuse my not so period appropriate wooden bowls.
Here are some photos from our fall day at Hartwell Tavern...
Looking a little queasy at the end of the day...maybe I had too much lemon conserve?