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Citron Preserve
From The Landmarks club cook book, 1903
Serves 8
Recipe by Mrs. Herman Hellman.
Presented as published in 1903. 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
Nutrition per serving
222Calories
0 gProtein
58 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories222 kcal
Protein0.1 g
Carbohydrates58 g
Fiber0.4 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium18 mg
Calcium3.8 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.6 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.4 mcg
Choline0.6 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 114. The excerpt below is the record exactly as published.
CITRON PRESERVE. Cut citron into small pieces ; let stand over night in salt water. Drain and boil in water till soft enough to pierce with a broom splint. Make a syrup of one pound of sugar to a fruits, jellies, etc. pound of fruit ; add one lemon cut into small pieces
Cook this with the app: pantry check, scaling, and the assistant.