Candied Citron
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 31. The excerpt below is the record exactly as published.
Candied Citron Peel small citron melons and slice or cut into small pieces. Let soak in weak salt water overnight. In the morning drain and cover with fresh water ; add a tiny pinch of alum and simmer until the melon is clear. Drain and cool. When cold add 2 cupfuls of sugar to every 2 cupfuls of melon
Cook this with the app: pantry check, scaling, and the assistant.