sifted crushed loaf sugar, and 2oz. or 3oz. of green Citron
cut up very small. Put the mixture into patty-pans lined with
puff paste, place a few pieces of Citron on the top of each,
put them in a quick oven, and bake for about fifteen minutes.
Turn them out when done, and serve either hot or cold.
Citron Cordial. — Take 6oz. of Citron-rinds, 4oz. of orange-
peel, a well-bruised nutmeg, and Tj pints of syrup. Put these
ingredients into a large stone jar, pour on 2qts. of spirits
of wine, and leave to macerate for ten days in a warm place.
Then strain through a jelly-bag, and afterwards through
filtering-paper if necessary.
Citron Cream Ice. — Rub off the rind of a large Citron with
lumps of sugar, scrape them into a basin, and stir in the
juice of a lemon, sugar to sweeten, and 2 breakfast-cupfuls
of double cream. Pour the mixture into a freezer, and work
it well. When frozen, it is ready for use.
Citron Ice.— (1) Rub off the zest of three lemons on lumps of
sugar, put them into a basin with the juice of seven lemons,
and the zest of a large Citron, and mix in 3 teacupfuls of
plain syrup and a very little water. Pass the mixture through
a fine sieve into a freezer, freeze in the usual way, and serve
as required in moulds.
(2) Cut some Citron into slices, and pour over it hot
lemonade, then put it on ice, and freeze it.
Citron Jelly. — Take fib. of lump sugar, with some of it grate
the rinds of two Citrons. As the sugar gets coloured with
the rind, scrape off the coloured part with a knife, and grate
again till there is no coloured rind left on either Citron,
always scraping the coloured sugar off. Put the scraped
sugar into a basin, pour on it 1 pint of cold water, squeeze
in the juice of four lemons, and strain this mixture through
a jelly-bag. Clarify the rest of the sugar to syrup (see
Sugar-boiling), and then put a fourth part of it into a small
pan and boil it to caramel ( see Sugar-boiling). Soak loz.
of isinglass ✪ Citron Jelly in just enough cold water to cover it. Mix
together the water and lemon-juice and sugar coloured with
Citron-rind, the caramel, the syrup, and the soaked isinglass,
and stir them over the fire till the isinglass is completely
dissolved, then pour the jelly into a mould, and when perfectly
cold, dip the latter into hot water for an instant, and turn
the jelly on to a dish.
Citron Liqueur. —Take lib. of Citron-peel macerated in 6qts.
of 60deg. over-proof spirits of wine, with 2qts. of capillaire
and 5qts. of. water, and colour golden with infusion of saffron.
Citron Liqueur, or Cream of Citron.— Put lqt. of spirits of
wine into a bottle, add 60 drops of the oil of Citron, shake the
bottle well, pour in lqt. of syrup, add 2oz. of yellow colouring,
and filter until quite bright, changing the filtering-paper after
being once used. Pour this into small bottles, cork them down,
and keep in a cool place until wanted.
Page 371 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
sifted crushed loaf sugar, and 2oz. or 3oz. of green Citron cut up very small. Put the mixture into patty-pans lined with puff paste, place a few pieces of Citron on the top of each, put them in a quick oven, and bake for about fifteen minutes. Turn them out when done, and serve either hot or cold.
Citron Cordial. — Take 6oz. of Citron-rinds, 4oz. of orangepeel, a well-bruised nutmeg, and Tj pints of syrup. Put these ingredients into a large stone jar, pour on 2qts. of spirits of wine, and leave to macerate for ten days in a warm place. Then strain through a jelly-bag, and afterwards through filtering-paper if necessary.
Citron Cream Ice. — Rub off the rind of a large Citron with lumps of sugar, scrape them into a basin, and stir in the juice of a lemon, sugar to sweeten, and 2 breakfast-cupfuls of double cream. Pour the mixture into a freezer, and work it well. When frozen, it is ready for use.
Citron Ice.— (1) Rub off the zest of three lemons on lumps of sugar, put them into a basin with the juice of seven lemons, and the zest of a large Citron, and mix in 3 teacupfuls of plain syrup and a very little water. Pass the mixture through a fine sieve into a freezer, freeze in the usual way, and serve as required in moulds.
(2) Cut some Citron into slices, and pour over it hot lemonade, then put it on ice, and freeze it.
Citron Jelly. — Take fib. of lump sugar, with some of it grate the rinds of two Citrons. As the sugar gets coloured with the rind, scrape off the coloured part with a knife, and grate again till there is no coloured rind left on either Citron, always scraping the coloured sugar off. Put the scraped sugar into a basin, pour on it 1 pint of cold water, squeeze in the juice of four lemons, and strain this mixture through a jelly-bag. Clarify the rest of the sugar to syrup (see Sugar-boiling), and then put a fourth part of it into a small pan and boil it to caramel ( see Sugar-boiling). Soak loz. of isinglass in just enough cold water to cover it. Mix together the water and lemon-juice and sugar coloured with Citron-rind, the caramel, the syrup, and the soaked isinglass, and stir them over the fire till the isinglass is completely dissolved, then pour the jelly into a mould, and when perfectly cold, dip the latter into hot water for an instant, and turn the jelly on to a dish.
Citron Liqueur. —Take lib. of Citron-peel macerated in 6qts. of 60deg. over-proof spirits of wine, with 2qts. of capillaire and 5qts. of. water, and colour golden with infusion of saffron.
Citron Liqueur, or Cream of Citron.— Put lqt. of spirits of wine into a bottle, add 60 drops of the oil of Citron, shake the bottle well, pour in lqt. of syrup, add 2oz. of yellow colouring, and filter until quite bright, changing the filtering-paper after being once used. Pour this into small bottles, cork them down, and keep in a cool place until wanted.
Records on this page
Citron Jelly