Recipe by mollypaul
This is an old condiment recipe that uses methods that might have evolved since then. For example, a food processor might be preferred now. From the Western Cookbook chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Standing time not included in preparation time.
- 12 large lemons, juice and zest of, grated
- 4 tablespoons white mustard seeds
- 1 tablespoon turmeric
- 1 tablespoon white pepper
- 1 teaspoon ground cloves
- 1 teaspoon ground mace
- 2 tablespoons granulated sugar
- 3 tablespoons horseradish, grated (fresh is best)
- 1 shallot, finely minced
- 2 tablespoons salt
- 1 dash cayenne
Directions See How It's Made
- Mix the ingredients together and allow to stand in a cool place for three hours.
- Bring to a boil and cook for 30 minutes.
- Pour into a crock, cover loosely and allow to stand for two weeks in a cool place, stirring well every day.
- Strain, fill sterilized jars and seal using the water bath method.