Citron

Ingredients

• Put rind in weak brine overnight.
• Soak in clear water for one hour or SO next morning.
• Put in kettle and cover with grape or fig leaves and let come to boil to green it.
• Take from kettle and dron in cold water to chill it.
• Put back in kettle with hot water and ginger (five or six races) tied in bag and boil for a good while.
• Have syrup ready, using equal weight of sugar with rind.
• Put citron into this with bag of spices and one lemon sliced.

Method

1. 1

   Let cook until rind is transparent or you can readily pierce with toothpick.

2. 2

   If syrup is not thick enough, remove fruit and let syrup cook down.

3. 3

   Put in sterilized jars and seal.

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 20. The excerpt below is the record exactly as published.

CITRON Put rind in weak brine overnight. Soak in clear water for one hour or SO next morning. Put in kettle and cover with grape or fig leaves and let come to boil to green it. Take from kettle and dron in cold water to chill it. Put back in kettle with hot water and ginger (five or six races) tied in bag and boil for a good while. Have syrup ready, using equal weight of sugar with rind. Put citron into this with bag of spices and one lemon sliced.

Cook this with the app: pantry check, scaling, and the assistant.