Just curious, how large is a lemon - and what are we buying in the shops?
In a 18th century recipe (as I remember it) there is mention of three types
of "lemons".
The largest is a "Citron" (which is funny because lemon is "citron" in
Swedish; and French of course), then somewhat smaller is the "Lemon", and
the smallest one is the "Lime". So what are the lemons we buy in the shop?
Lemons or Citrons?

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Pre-1900 recipes: http://www.theoldecookerybook.com

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