vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Citron Preserves
From The Rural cook book, 1907
Serves 5
Presented as published in 1907. 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
391Calories
1 gProtein
102 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories391 kcal
Protein1.3 g
Carbohydrates102 g
Fiber2.7 g
Sugars93 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium14 mg
Potassium209 mg
Calcium34 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate11 mcg
Choline11 mg
Caffeine0 mg
Water373 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 95. The excerpt below is the record exactly as published.
Citron Preserves. — Pare and core the citron, cut into strips and notch the edges, or cut into fancy shapes. Allow a pound of sugar to a pound of fruit, and to six pounds of the fruit allow four lemons and a quarter of a pound of ginger root. Tie the ginger root in a cloth and boil it in a quart and a half of water
Cook this with the app: pantry check, scaling, and the assistant.