Citron Paste. — Take some Citrons, cut off the ends, and take
out all the seeds and middle. Boil the Citrons in water till
quite tender, then take them from the boiling water and
throw into cold water, and let them remain in it for a minute ;
dry in a cloth, and press them to get all the water out. Then
pound them and rub through a sieve ; weigh them, and add
double the weight of clarified sugar. Put Citron and sugar
into a preserving-pan, and let them boil very gently indeed,
stirring constantly till thoroughly mixed; then put the paste
into moulds, and stand them on the stove till dry.
Citron Pound Cake. — Cut ilb. of candied Citron into small
pieces, and see that the oven is properly heated. Line two
cake-tins with buttered paper. Sift lib. of flour. Put lib. of
butter into a large bowl, work it to a cream, and beat in
the following ingredients successively: lib. each of powdered
sugar and flour, 1 teaspoonful of salt, eight eggs, and 1 wine-
glassful of brand✪ Citron Pound Cakey ; then add the Citron, and bake the cake in
a moderate oven for about three-quarters-of-an-hour, or until
a straw can be thrust into it and withdrawn without being
sticky.
Citron Preserve. — Take a large lump of sugar weighing about
lib., grate a Citron all over with this till the juice is almost
oozing out. Then with a knife scrape off all the outside of
the sugar to which the Citron-rind adheres, and on to this
squeeze the juice of half the Citron✪ Citron Preserve. Melt the rest of the
sugar over the fire, and boil it to the feather degree ( see
Citron — continued.
Sugar-boiling), which is, when the skimmer is lifted out
of the boiling sugar and shaken, large sparks of sugar rise
from it and stick to one another as they rise. When the
sugar has arrived at this degree of heat, take it off the fire
and let it stand a short time. Then add the sugar the
Citron was grated on, and the juice squeezed over; stir, and
continue stirring, till a kind of ice forms on the top. When
sufficiently cool, pour the preserve into mo aids.
Citron Pudding1. -(1) Put 1 table-spoonful of flour into a
basin, and mix in 2oz. of sugar, a little grated nutmeg, and
1 breakfast-cupful of cream ; then beat in the yolks of three
eggs. Place the cream in small cups or glasses, sprinkle them
over with 2oz. of Citron-peel cut up very thin✪ Citron Pudding, and bake in a
quick oven. Turn them out on a dish, and serve.
(2) Work jib. of butter to a cream. Beat an egg till it is
quite light, with' 3oz. of powdered white sugar, and mix it
thoroughly with the beaten butter. Line a shallow pudding-
dish with some rich pastry, put a thick layer of sliced Citron
at the bottom of it, pour over the mixture of beaten egg,
butter, and sugar, and bake till the pastry the dish is lined
with is done. Take it out of the oven and put it away till
quite cold.
Citron Water Ice. — This is the same as Citron Ice, excepting
that it is not moulded.
Cream of Citron. — See Citron Liqueur.
Page 372 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Citron Paste. — Take some Citrons, cut off the ends, and take out all the seeds and middle. Boil the Citrons in water till quite tender, then take them from the boiling water and throw into cold water, and let them remain in it for a minute ; dry in a cloth, and press them to get all the water out. Then pound them and rub through a sieve ; weigh them, and add double the weight of clarified sugar. Put Citron and sugar into a preserving-pan, and let them boil very gently indeed, stirring constantly till thoroughly mixed; then put the paste into moulds, and stand them on the stove till dry.
Citron Pound Cake. — Cut ilb. of candied Citron into small pieces, and see that the oven is properly heated. Line two cake-tins with buttered paper. Sift lib. of flour. Put lib. of butter into a large bowl, work it to a cream, and beat in the following ingredients successively: lib. each of powdered sugar and flour, 1 teaspoonful of salt, eight eggs, and 1 wineglassful of brandy ; then add the Citron, and bake the cake in a moderate oven for about three-quarters-of-an-hour, or until a straw can be thrust into it and withdrawn without being sticky.
Citron Preserve. — Take a large lump of sugar weighing about lib., grate a Citron all over with this till the juice is almost oozing out. Then with a knife scrape off all the outside of the sugar to which the Citron-rind adheres, and on to this squeeze the juice of half the Citron. Melt the rest of the sugar over the fire, and boil it to the feather degree ( see
Citron — continued.
Sugar-boiling), which is, when the skimmer is lifted out of the boiling sugar and shaken, large sparks of sugar rise from it and stick to one another as they rise. When the sugar has arrived at this degree of heat, take it off the fire and let it stand a short time. Then add the sugar the Citron was grated on, and the juice squeezed over; stir, and continue stirring, till a kind of ice forms on the top. When sufficiently cool, pour the preserve into mo aids.
Citron Pudding. —(1) Put 1 table-spoonful of flour into a basin, and mix in 2oz. of sugar, a little grated nutmeg, and 1 breakfast-cupful of cream ; then beat in the yolks of three eggs. Place the cream in small cups or glasses, sprinkle them over with 2oz. of Citron-peel cut up very thin, and bake in a quick oven. Turn them out on a dish, and serve.
(2) Work jib. of butter to a cream. Beat an egg till it is quite light, with' 3oz. of powdered white sugar, and mix it thoroughly with the beaten butter. Line a shallow puddingdish with some rich pastry, put a thick layer of sliced Citron at the bottom of it, pour over the mixture of beaten egg, butter, and sugar, and bake till the pastry the dish is lined with is done. Take it out of the oven and put it away till quite cold.
Citron Water Ice. — This is the same as Citron Ice, excepting that it is not moulded.
Cream of Citron. — See Citron Liqueur.
Records on this page
Citron Pound CakeCitron PreserveCitron Pudding