Dried Citron
From The Rural cook book, 1907
Serves 4
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.
Dried Citron. — To prepare citron for cakes and pies cut the fruit in four parts, pare and remove the seeds ; then take a couple of quarts of clear water, dissolve a piece of alum the size of a hickorynut in the water, put in the preserving kettle as much citron as the water will cover and boil until tender enough to pierce with a Straw; then boil in sugar; a pint bowl of sugar
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