Citron Preserve

Ingredients

• half-dozen green citrons
• their weight in sugar
• 2 or 3 ozs. of salt

Method

1. 1

   Pare or scrape the citrons and lay them whole in a deep bowl.

2. 2

   Sprinkle with salt, cover with a plate, and pour boiling water to cover the fruit.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 54. The excerpt below is the record exactly as published.

CITRON PRESERVE May Medlar JeUy. — For medlar jelly there is a good recipe from Swellendam, in Hilda’s Where is it^ p. 122. Lady Adela Goff’s Medlar Jelly. — Another recipe for medlar jelly, very similar to the above, is Lady Adela Goff’s, but as it varies in some particulars I copy it here, as the medlar jelly made at Hale Park is, I am told, most excellent, and very similar to guava jelly. When the medlars are quite ripe put them into a preserving-pan with as much cold water as will cover them, simmer slozvly till they become a pulp — if this is not attended to the zvhole thing is spoilt — strain through a bag, and to a pint of liquor add f lb. loaf sugar. Boil this about an hour. When cold it will be stiff. Skim the top, but do not stir it after it begins to boil, and have a good fire that it may boil fast. May 4. — Mrs. Breda’s Citron Preserve. — Citrons preserved in the following way make a nice dish for dessert now that fresh fruits are scarce. It is Mrs. Breda’s recipe, and is best done in two days. To every half-dozen green citrons you will require their weight in sugar before scraping. Pare or scrape the citrons, using a medium-sized grater, then lay them whole in a deep bowl, and after sprinkling 2 or 3 ozs. of salt

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