Recipe Manuscript

Ein Gesaltzen Citroni

Name: Ein Gesaltzen Citroni
Prep time: PTPT15M
Cook time: PTPT0M
Yield: 8
Cuisine: European
Ingredients: 3–4 large organic lemons (for zest and juice); Fresh cold water (as needed for soaking and rinsing); 1 teaspoon whole coriander seeds; White sugar (to taste, approx. 1–2 teaspoons); Optional: spices such as ground cinnamon or clove (to taste)

"A Salted Lemon"

1696

From the treasured pages of Koch Puech

Unknown Author

Renaissance (1400 - 1700)European Intermediate Other

Original Recipe • 1696

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Ein Gesaltzen Citroni

"Nimm die gelbe woll von Citroni, wie sie von dir abgerieben wird, bis du die weiße haut erreichst, thue es in ein Tuch und binde es in ein knollen, gieß frisch wasser darauf, und laß es über nacht stehen. Darnach nimms heraus, leg es in ein frisch wasser, laß es darinn wieder stehen, bis du es gebrauchen willst, thue es dann auf einen Colator und laß es ablauffen, und laß es dann auf einem Tuch abdruckhen, und schneid es klein, thue es auf ein faßl, oder wo du es willst aufheben, und gib darauf den saft von den Citroni, der vom auspressen übrig geblieben, und ein wenig Coriander, stichs hernach zu, laß es stehen, so lang es stehet, so lang wird es besser, wenn du es brauchst, nim ein Löffel voll, und laß es in einem sauberen wasser stehen, bis es ausgewässert ist, druckh hernach süß, nim Zuckern und den saft von Citroni, und gewürz darzu, so kan man es zum fisch oder zu einem Braten, und auch zu einem Salat essen, so ist es recht."

English Translation

"Take the yellow peel of lemons, as it is grated off by you until you reach the white skin, put it into a cloth and tie it into a bundle, pour fresh water over it, and let it stand overnight. Afterwards, take it out, place it into fresh water again, let it sit there until you want to use it, then put it on a colander and let it drain, then press it dry on a cloth, and cut it into small pieces. Put it into a small barrel or wherever you wish to store it, and pour over it the juice from the lemons that remains from squeezing, and a little coriander. Prick it afterwards, let it stand, the longer it sits, the better it becomes. When you want to use it, take a spoonful and let it stand in clean water until it is rinsed out, then press it sweet, take sugar and lemon juice, and spices with it. It can be eaten with fish or roast, and also with a salad; that is just right."

Note on the Original Text

This recipe is written in Middle High German with flourishes typical of the late 17th century: long, winding sentences and little separation between instruction steps. Spelling varies, as standardization had not yet occurred, and punctuation is sparse. Ingredients, measurements, and times are only loosely indicated, relying on the cook’s intuition and familiarity—'ein wenig' (a little), 'so lang, bis' (until) leave much to the interpretation. Modernization thus requires thoughtful interpolation for clarity.

Modern Kitchen Interpretation

Recipe's Origin

Koch Puech - Click to view recipe in book

Title

Koch Puech (1696)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1696

Publisher

Unknown

Background

A sumptuous journey for the adventurous palate, this splendid 17th-century cookbook boasts over 1,350 rare and prized recipes—ranging from hearty pies and luscious cakes to savory aspics, exquisite soups, and creative fish dishes. A true treasure trove for any culinary enthusiast seeking both variety and sophistication.

Kindly made available by

Wien Bibliothek

Historical Background of the Recipe

Learn about old traditions

This recipe, dating from 1696, comes from an extensive anonymous German cookbook manuscript. The period was marked by an explosion of culinary creativity in European courts, blending local traditions with luxury Mediterranean imports like citrus fruits and spices. Lemons were still relatively exotic in German-speaking lands, and their zest was treasured both for its flavor and bright color. The process reflects preservation methods of the era, aiming to keep the aromatic zest flavorful across seasons—ideal for winter feasts or fish days prescribed by religious observance. Recipes such as this one bridged the gap between medicine, preservation, and the art of gastronomy.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks of the time would have used a small grater or knife to remove the lemon's outer zest, linen or muslin cloths for soaking and draining, and simple wooden or stoneware vessels for holding and fermenting the preserved peel. A mortar and pestle would provide a means to bruise coriander seeds and mix the final seasoning.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

0 mins

Servings

Ingredients

3–4 large organic lemons (for zest and juice)
Fresh cold water (as needed for soaking and rinsing)
1/3 tablespoon whole coriander seeds
White sugar (to taste, approx. 1/2–3/4 tablespoon)
Optional: spices such as ground cinnamon or clove (to taste)

Instructions

To prepare salted citron peel in a modern kitchen, begin by finely grating the yellow zest from several organic lemons (3–4 large), stopping before reaching the bitter white pith.
Collect the zest in a clean muslin or cheesecloth, knot it into a small bundle, and cover it with cold, fresh water in a bowl.
Allow it to soak overnight, which softens and removes excess bitterness from the zest.
The following day, refresh the water and let the zest soak once more until you are ready to use it.
Drain thoroughly in a sieve, then gently press the zest between towels to dry it further.
Chop it finely and transfer to a small glass jar.
Cover the zest with fresh lemon juice (from the same lemons you zested) and add a pinch of whole coriander seeds.
Seal and store in the fridge.
The flavor improves with time, and you may use it as needed.
Before serving, soak a spoonful of the salted zest mixture in clean water to remove excess saltiness, then squeeze dry.
Dress the zest with sugar, more fresh lemon juice, and warming spices to your taste.
This aromatic condiment pairs delightfully with roasted meats, fish, or even tossed into a salad.

Estimated Calories

5 per serving

Cooking Estimates

Preparing the salted citron peel takes about 15 minutes for zesting, soaking, and chopping the lemons, then several hours to soak the zest to remove bitterness. No cooking is needed, and this recipe makes about 8 servings, each with minimal calories since it's mostly lemon zest and juice.