Demon Pickle or Catsup
Ingredients
Directions
Divide the lemons into quarters and remove all visible seeds.
Sprinkle the salt over the lemons and let them sit for a week, turning them occasionally.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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