Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

HomeThe Principles of Cookery › Lime

Lime

The lime is a variety of the lemon, but is much smaller, being only about an inch or an inch and a half in diameter. Its cultivation in Europe is by no means extensive, but in the West Indies it is held in high esteem, being more acid and cooling than the lemon. Lime punch is there considered superior to any other.

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