Preserved Citron

Ingredients

• a pound and a quarter of sugar
• each pound of rind
• two cups of water
• the juice of a lemon
• a tiny bit of ginger-root

Method

1. 1

   Pare and cut the rind, layer with sugar and alum, cover with vine leaves, and let sit for three hours.

2. 2

   Soak in cold water for four hours.

3. 3

   Make syrup, boil, skim, add rind, and simmer for an hour.

4. 4

   Spread in the sun, then simmer again and pack in jars with syrup.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 85. The excerpt below is the record exactly as published.

PRESERVED CITRON. Pare off the green skin and ail the soft part of the rind, then cut the firm part in strips, or any shape you fancy. Allow a pound and a quarter of sugar to each pound of rind; Une your porcelain kettle with grape- yine leaves and fill with the rind, scattering a little pulverized alum over eaeh layer. Cover with vîne- leaves three thick, pour on water enough to reach and wet thèse and cover with a close lid. Let them beat together for three hours, but the water must not actu- ally boil. Take ont the rind, which wîU be well greened by this process, and throw at once into very cold water. Let it soak for four hours, changing the water for fresh every hour. Then make a syrup, allowing two cups of 212 LA CUISINE CREOLE. water to every pound and a quarter of syrup. Boîl and skim until no more scum cornes up ; put in the rind and simmer gently nearly an hour. Take it ont and spread on dishes in the sun until firm and almost cool. Simmer in the syrup for half an hour ; spread out again, and when firm put into a large bowl and pour over it the sealding syrup. Next day put the syrup agaîn over the flre, add the juice of a lemon and a tiny bit of ginger- roo

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