Citron Preserves No. 3
From The Rural cook book, 1907
Serves 10
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
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 No. 3. — Cut the citron in strips half an inch wide, pare off the rind as thin as possible and cut up the fruit in small squares. Put in a vessel and cover the fruit with water in which has been dis- solved an ounce of alum to the gallon of water. Soak 24 hours, or until the citron is clarified. Take out of alum water and soak in clear water until the alum is all out, which will probably bfe in 13 hours. Weigh and allow to each pound of fruit a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.