Citron Preserves

Name: Citron Preserves
Ingredients: add 1 pound of sugar to each pound of citron; To every 5 pounds of preserves add ½ pound of raisins; 2 sliced lemons; scant ¼ ounce whole cloves; 1 ounce of stick cinnamon

From Machias Cook Book, 1899

Recipe attributed to M. S. Averill, Crawford, Me.

Presented as published in 1899. 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

826Calories

11 gProtein

226 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories826 kcal

Protein11 g

Carbohydrates226 g

Fiber33 g

Sugars154 g

Total Fat2.4 g

Saturated Fat0.7 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol0 mg

Sodium85 mg

Potassium2158 mg

Calcium521 mg

Iron8.5 mg

Magnesium133 mg

Phosphorus280 mg

Zinc1.6 mg

Copper0.8 mg

Manganese9.9 mg

Vitamin D0 mcg

Vitamin C112 mg

Vitamin A6.8 mcg

Vitamin E1.9 mg

Vitamin K27 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.4 mg

Folate37 mcg

Choline41 mg

Caffeine0 mg

Water217 g

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 28. The excerpt below is the record exactly as published.

CITRON PRESERVES. Peel and cut the citron into pieces an inch square, then boil in, water until you can pierce the pieces with a straw, drain off the water and add i pound of sugar to each pound of citron. To every 5 pounds of preserves add ^ pound of raisins, 2 sliced lemons, scant }4 ounce whole cloves, i ounce of stick cinnamon.

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