TO MAKE A SALLET OF LEMMONS
The Good Huswifes Jewell, Thomas Dawson, 1596
Cut out the slices of the peel of the Lemmons long Waies,
a quarter of an inch one piece from an-other, and then slice the
lemmon very thin, and lay in a dish Crosst, and the peels about
the Lemmons, and scrape a good deale of sugar upon them, and so
The Modern Version:
4 large lemons
6 Tbsps sugar (raw sugar works best, if you can find it)
After washing and drying the lemons, use a vegetable peeler
and remove narrow strips of peel lengthwise, half an inch apart,
and reserve. (Though less authentic, I use a zester to remove
the strips since it is much easier and makes a more esthetic presentation).
Slice the lemons as thinly as possible. Remove seeds.
Arrange the slices on a platter in an X pattern, sprinkle
the sugar over them, and garnish with the lemon peel. Pass a bowl
of additional sugar when serving for guests who prefer a sweeter
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Last updated Oct,1995.