Citron Marmalade

Ingredients

• Boil citrons in salt and water for four hours
• for every unit of this allow 1 unit of sugar

Method

1. 1

   Boil citrons in salt and water for four hours, changing the water three times.

2. 2

   They are done if the head of a pin can be pressed into the rind.

3. 3

   Remove the pulp, and slice the skins very fine without removing any of the white part.

4. 4

   Carefully remove pips, skin, and stringy bits from the pulp, and put to the sliced skins.

5. 5

   Boil for thirty minutes.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 237. The excerpt below is the record exactly as published.

Citron Marmalade. — Boil citrons in salt and water for four hours, changing the water three times. They are done if the head of a pin can be pressed into the rind. Remove the pulp, and slice the skins very fine without removing any of the white part. If the bitterness of citron is not liked, just pare off the outer yellow skin. Carefully remove pips, skin, and stringy bits from the pulp, and put to the sliced skins, lo every unit of this allow 1 unit of sugar

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