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Julie M. Clagett cookbook, 1908-1914
Page 82
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To Preserve Citron Melon - (Delicious) cut open & take out the seds -pare off the rind & cut into pieces an inch thick, allow 1 lb white sugar to each pound of citron & to 8 lb, 5 lemons 2 1/2 lb green ginger - scrape, & slice the ginger & boil it with the citron 1 hour -take out the citron, & sugar it down in dishes well with half the sugar l& let it stand until next day Take the rinds from off the lemons & boil them in clear water until you can pierce them with a straw - The citron after standing a night will make a syrup pour it on the peels, & ginger, & add the remaining half of sugar, & boil 1 hour - Then put in the citron & pulp of the lemons, & boill 25 minutes & no longer, or the color will be changed.
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To Preserve Citron Melon - (Delicious) cut open & take out the seds -pare off the rind & cut into pieces an inch thick, allow 1 lb white sugar to each pound of citron & to 8 lb, 5 lemons 2 1/2 lb green ginger - scrape, & slice the ginger & boil it with the citron 1 hour -take out the citron, & sugar it down in dishes well with half the sugar l& let it stand until next day Take the rinds from off the lemons & boil them in clear water until you can pierce them with a straw - The citron after standing a night will make a syrup pour it on the peels, & ginger, & add the remaining half of sugar, & boil 1 hour - Then put in the citron & pulp of the lemons, & boill 25 minutes & no longer, or the color will be changed.
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