Preserved Cranberries with Citron

Name: Preserved Cranberries with Citron
Yield: 2 servings
Ingredients: Cook 3 cupfuls citron (pared and sliced); add 2 cups cranberries; add 0.5 lbs. sugar to each lb. of fruit; the juice of one lemon

From Superior cook book, 1905

Serves 2

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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 113. The excerpt below is the record exactly as published.

Preserved Cranberries with Citron. Cook 3 cupl'uls cit]'OJi (pared and sliced) in water to cover, until tender, add 2 cups cranberries ajid weigh, add '} lbs. sugar to each lb. of fruit, and the juice of one lemon

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