Home Recipes Cook Books Food Categories Featured

Citron Preserves

(Vaughan’s Vegetable Cook Book)







Select sound fruit, pare and divide them into quarters, and cut each

quarter into small pieces, take the seeds out carefully; the slices may

be left plain or may be cut in fancy shapes, notching the edges nicely,

weigh the citron, and to every pound of fruit allow a pound of sugar.

Boil in water with a small piece of alum until clear and tender; then

rinse in cold water. Boil the weighed sugar in water and skim until the

syrup is clear. Add the fruit, a little ginger root or a few slices of

lemon, boil five minutes and fill hot jars. Seal tightly.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1402 times.

Home Made Cookies.ca