Grate the peel of a dozen large fresh lemons. Prepare, by pounding them in a mortar, two ounces of mustard seed, half an ounce of black pepper, half an ounce of nutmeg, a quarter of an ounce of mace, and a quarter of an ounce of cloves. Slice thin two ounces of horseradish. Put all these ingredients together. Strew over them one ounce of fine salt. Add the juice of the lemons.
Boil the whole twenty minutes. Then put it warm into a jar, and let it stand three weeks closely covered. Stir it up daily.
This is sometimes called lemon pickle.