Crystallized Citron
From The Times cook book, no. 2, 1905
Serves 10
Orange peel prepared in the same way is excellent.
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 142. The excerpt below is the record exactly as published.
CRYSTALLIZED CITRON. Mrs. A. F. Bates, Ontario, Cal.— Pick citron when turning from green to yellow; cut in halves, taking out seeds and pulp; place in strong brine for not less than three weeks, in a stone crock; at the end of this time place in clear water, changing it every day until all salt and bitter taste is removed. Cook in clear water until very tender, then put the citron back in stone crock and pour over it a thin syrup, boiling hot, pouring it off and boiling every day or two, adding sugar each time until citron is thoroughly saturated with heavy syrup. Then place on platters, filling each hollow center with syrup. Stand in th« sun until crystallized
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Cook this with the app: pantry check, scaling, and the assistant.