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Citron Marmalade

(Confectionary.) - (The Lady's Own Cookery Book)







Boil the citron very tender, cutting off all the yellow rind; beat the

white very well in a wooden bowl; shred the rind, and to a pound of

pulp and rind take a pound and a half of sugar, and half a pint of

water. When it boils, put in the citron, and boil it very fast till it

is clear; put in half a pint of pippin jelly, and boil it till it

jellies very well; then add the lemon-juice, and put it into your pots

or glasses.











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