Preserved Citrons. — (1) Take some small Citrons, and cut a slit
in the side of each. Put them over the fire in a pan of water, but
do not let the water boil ; whenever it is near boiling, pour in
cold water to prevent the boil. When the Citrons rise to the
top of the water in the pan, take them out and throw them into
cold water. Put them back again into the hot water over the
fire, and let them boil gently till tender. Take them out and
put again in cold water ; afterwards boil them eight times in
clarified sugar, and then pour both sugar and Citrons into an
earthenware pan and let it stand all night. Next day drain
the syrup off the Citrons, and, adding to this syrup a little
more sugar, boil it up twenty-five or even thirty times, and
then pour it over the Citrons and again let them stand all
night. Repeat this every day for three days, boiling the sugar
to a higher degree each day, till on the last day it is boiled to
pearl, the degree at which little raised balls form on the surface
of the sugar (see Sugar-boiling). The fruit may then be put
into jars. To preserve Citrons dry, the process is exactly the
same to the end, when, instead of being put into jars, they
should be laid on sieves and dried in a stove, after which they
may be glazed with the sugar that is left.
(2) Procure a ripe Citron, grate the rind off and cut the
Citron into small pieces, and tie them loosely in a piece of
muslin ; put them in a saucepan with lqt. of water, and boil
until tender. When cooked, strain the water off the Citron
into a preserving-pan, and put in with it 21b. of coarsely-
crushed loaf sugar, the juice of one lemon, and the white
of an egg. Boil the water until the sugar has dissolved,
then put in the pieces of Citron, without the muslin, and
boil for a few minutes longer ; five minutes before removing
the pan from the fire, pour in a wineglassful of orange-flower
water. Leave the Citron in the syrup until cold, then pack
it in jars, and strain the syrup over.
Preserved White Citron. — Cut some white Citron into
pieces, lay these in a bowl, cover them with salt and water,
and leave them for seven or eight hours. When ready, wash
the pieces of Citron in plenty of cold water, and boil them.
When tender, drain the Citron, lay it in a jar, and cover it
with clarified sugar. On the following day, drain the syrup
off the Citron and boil it up ; when smooth and cold, pour
the syrup over the Citron, leave it for twenty-four hours,
and then proceed as before. On the third boiling, put the
Citron in with the syrup and boil them both together. Put
the pieces of Citron into moulds, and leave them to candy.
The Citron may be kept packed away in boxes for any
length of time.
Whipped Citron Cream. — Dissolve ^oz. of gelatine and 4oz.
of sugar in a small quantity of boiling water, and leave it
to cool. Drain the syrup off £lb. of preserved Citron into
1 pint of thick cream✪ Whipped Citron Cream, a,nd whisk it to a stiff froth, then mix
in the dissolved gelatine and sugar. Continue whipping the
mixture until it is very stiff, then mix in the pieces of Citron.
For details respecting Culinary Processes, Utensils, Sauces, Ac., referred to, see under their special heads.
Citron — continued.
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Clams — continued.
395
Page 373 · 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
Preserved Citrons. — (1) Take some small Citrons, and cut a slit in the side of each. Put them over the fire in a pan of water, but do not let the water boil ; whenever it is near boiling, pour in cold water to prevent the boil. When the Citrons rise to the top of the water in the pan, take them out and throw them into cold water. Put them back again into the hot water over the fire, and let them boil gently till tender. Take them out and put again in cold water ; afterwards boil them eight times in clarified sugar, and then pour both sugar and Citrons into an earthenware pan and let it stand all night. Next day drain the syrup off the Citrons, and, adding to this syrup a little more sugar, boil it up twenty-five or even thirty times, and then pour it over the Citrons and again let them stand all night. Repeat this every day for three days, boiling the sugar to a higher degree each day, till on the last day it is boiled to pearl, the degree at which little raised balls form on the surface of the sugar (see Sugar-boiling). The fruit may then be put into jars. To preserve Citrons dry, the process is exactly the same to the end, when, instead of being put into jars, they should be laid on sieves and dried in a stove, after which they may be glazed with the sugar that is left.
(2) Procure a ripe Citron, grate the rind off and cut the Citron into small pieces, and tie them loosely in a piece of muslin ; put them in a saucepan with lqt. of water, and boil until tender. When cooked, strain the water off the Citron into a preserving-pan, and put in with it 21b. of coarselycrushed loaf sugar, the juice of one lemon, and the white of an egg. Boil the water until the sugar has dissolved, then put in the pieces of Citron, without the muslin, and boil for a few minutes longer ; five minutes before removing the pan from the fire, pour in a wineglassful of orange-flower water. Leave the Citron in the syrup until cold, then pack it in jars, and strain the syrup over.
Preserved White Citron. — Cut some white Citron into pieces, lay these in a bowl, cover them with salt and water, and leave them for seven or eight hours. When ready, wash the pieces of Citron in plenty of cold water, and boil them. When tender, drain the Citron, lay it in a jar, and cover it with clarified sugar. On the following day, drain the syrup off the Citron and boil it up ; when smooth and cold, pour the syrup over the Citron, leave it for twenty-four hours, and then proceed as before. On the third boiling, put the Citron in with the syrup and boil them both together. Put the pieces of Citron into moulds, and leave them to candy. The Citron may be kept packed away in boxes for any length of time.
Whipped Citron Cream. — Dissolve ^oz. of gelatine and 4oz. of sugar in a small quantity of boiling water, and leave it to cool. Drain the syrup off £lb. of preserved Citron into 1 pint of thick cream, a,nd whisk it to a stiff froth, then mix in the dissolved gelatine and sugar. Continue whipping the mixture until it is very stiff, then mix in the pieces of Citron.
For details respecting Culinary Processes, Utensils, Sauces, Ac., referred to, see under their special heads.
Citron — continued.
Clams — continued.
Records on this page
Whipped Citron Cream