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 serve them.

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 flavor.

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