Posted on

To Preserve Lime-Juice

Early attempts to used preserved juices to halt the progression of scurvy were unsuccessful due to the fact that cooking and storage destroy the vitamin C in fresh fruits and vegetables. Still, the preserved juices were very popular for cooking and mixed drinks.

limes

In her book, A New System of Domestic Cookery (1806), Eliza Rundell offers the following recipe for preserving Lime-Juice.

To Preserve Lime-Juice
Take any quantity of fresh lime-juice, strain it through a fine cloth, put it into an earthen vessel, and evaporate in a sand-bath, or over a gentle fire, constantly stirring it until it acquires the consistence of a thick syrup. This, kept in small bottles, will for years preserve the flavor of the lime. Tamarind-juice may be preserved the same way, and will be found exceedingly useful, being excellent in punch or sherbet, and invaluable as a fever drink.

Want to read the full article?

Sign up for free Jane Austen Membership or if you are an existing user please login

Existing Users Log In
   
Sign up here to become a Jane Austen member
*Required field