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Citron Preserve
From The Institute cook book, 1913
Serves 18
The ginger may be omitted if the flavor of ginger is not liked.
Presented as published in 1913. 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
635Calories
1 gProtein
160 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories635 kcal
Protein1.3 g
Carbohydrates160 g
Fiber3.2 g
Sugars155 g
Total Fat2.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium498 mg
Calcium37 mg
Iron0.3 mg
Magnesium23 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate49 mcg
Choline4.8 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 142. The excerpt below is the record exactly as published.
CITRON PRESERVE 6 pounds citron rind IV2 quarts water 6 pounds sugar 4 lemons ^^ pound ginger root
Cook this with the app: pantry check, scaling, and the assistant.