Citron Preserves
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. D. E. Remley, Willow Springs, III.
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 346. The excerpt below is the record exactly as published.
^ lb. sugar, melt and let boil IS minutes, skim, and then add COOK COUNTY COOK BOOK 505 1 lb, fruit for each ^ lb. sugar. Boil briskly for 7 or 8 minutes. — Mrs. R. A. Watkins, Oak Forest, 111. APPLE PRESERVE.— Take equal quantities of good brown sugar and peeled and cored apples, cut in squares or long slices. Make a syrup of 1 pt. of water to 3 lbs. of sugar, boil until pretty thick, then add the apples, the grated peel of 1 or 2 lemons, a little whole white ginger. Boil until the apples are clear. — Mrs. C. E. Rennaker, Chicago Ridge, 111. PRESERVED CHERRIES.— To each lb. of stoned cherries use ^ lb. sugar and Yz pt. of water. Dissolve sugar in the water, add the fruit and let it boil as fast as possible for ^ hr., or until it begins to jelly. As soon as it begins to thicken, put in pots or earthen jars, and cover with brandied paper; and seal. — Mrs. C. A. Armstrong, Oaklawn, 111. CITRON PRESERVES.— Peel citron, slice and cut in squares on a bake board. Use about ^ lb, sugar to 1 lb, citron
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Cook this with the app: pantry check, scaling, and the assistant.