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Citron Preserves
From The new practical housekeeping, 1890
Serves 17
Cut citron with fancy cutters for better presentation.
Presented as published in 1890. 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
672Calories
1 gProtein
169 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories672 kcal
Protein1.4 g
Carbohydrates169 g
Fiber3.4 g
Sugars164 g
Total Fat2.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium527 mg
Calcium39 mg
Iron0.3 mg
Magnesium24 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 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
Folate52 mcg
Choline5 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 469. The excerpt below is the record exactly as published.
Citron Preserves. — Peel and cut six pounds of rinds, boil them in strong alum water half an hour or until perfectly transparent, drain, and put them in a vessel of cold water, cover, and let remain overnight. Next morning tie in thin cloth half pound race ginger and boil in three pints water until strongly flavored. Break up six pounds loaf sugar in preserving kettle, pour ginger water over it, and when dissolved, set it over the fire, add juice and grated rinds of four lemons
Cook this with the app: pantry check, scaling, and the assistant.