Transcribe
Translate
Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 74
More information
digital collection
archival collection guide
transcription tips
Dried Citron. Maria Swain Simmer them in cold water till they are soft, then make a syrup of half as much sugar as fruit & boil the citron in the syrup - 2 lemons to a large melon (cut lemons in slices & boil it long enough to get the bitter taste out) then cook the lemon with the citron, till the citron is perfectly soft & dry it on a platter in a warm place. Preserved Citron Mrs. W. Nye Boil the citron in strong alum water 30 minutes - take it out & let it lay in cold water some time - then to 1 # citron allow 1 # sugar & 2 lemons - Boil the fruit until it looks clean and cook the syrup a little longer.
Saving...
prev
next
Dried Citron. Maria Swain Simmer them in cold water till they are soft, then make a syrup of half as much sugar as fruit & boil the citron in the syrup - 2 lemons to a large melon (cut lemons in slices & boil it long enough to get the bitter taste out) then cook the lemon with the citron, till the citron is perfectly soft & dry it on a platter in a warm place. Preserved Citron Mrs. W. Nye Boil the citron in strong alum water 30 minutes - take it out & let it lay in cold water some time - then to 1 # citron allow 1 # sugar & 2 lemons - Boil the fruit until it looks clean and cook the syrup a little longer.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
