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Citron, Spiced

Name: Citron, Spiced
Yield: 7 servings
Ingredients: To every 4 lbs. of fruit; allow 2 lbs. of best white sugar; of cloves and mace, each oz.; of cloves and mace, each oz.; five gills of vinegar

From Harper's cook book encyclopædia, 1902

Serves 7

Presented as published in 1902. 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

545Calories

1 gProtein

134 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories545 kcal

Protein0.5 g

Carbohydrates134 g

Fiber2.2 g

Sugars129 g

Total Fat2.3 g

Saturated Fat0.5 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium17 mg

Potassium64 mg

Calcium42 mg

Iron1.1 mg

Magnesium18 mg

Phosphorus12 mg

Zinc0.2 mg

Copper0.1 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C0.9 mg

Vitamin A1.9 mcg

Vitamin E0.4 mg

Vitamin K5.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate4.1 mcg

Choline1.5 mg

Caffeine0 mg

Water82 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 268. The excerpt below is the record exactly as published.

Citron, Spiced. — The common citron is best for this. To every 4 lbs. of fruit, weighed after removing the rind and softest part, allow 2 lbs. of best white sugar; of cloves and mace, each oz. ; five gills of vinegar

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