Citron Pickle
From The Toronto Cook Book, 1915
Serves 12
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 182. The excerpt below is the record exactly as published.
Citron Pickle Pare and cut citron into such pieces as you like, boil in water with a small piece of alum until tender, then drain; boil together for ten minutes three quarts of vinegar, four pounds sugar and quarter of a pound cassia buds
Cook this with the app: pantry check, scaling, and the assistant.