Turn it into a mould and pack it in pounded ice and rock-
salt for a few hours. When ready to serve, dip the mould
into warm water, wipe it, then turn the cream out on to a
glass dish.
White Citron Cake. — Warm 12oz. of butter with 14oz. of
caster sugar, and add the whites of fourteen eggs, one at a
time, and lib. flour. Beat all thoroughly together, and mix
in the grated rind and juice of one lemon, and ^ teacupful
of milk; then mix in lib. of candied Citron cut in fine shreds✪ White Citron Cake.
Line a cake-tin with buttered paper, pour the mixture in,
and bake for about one hour.
CITRON AT. — This very delicious liome-made liqueur
is made extensively in France, and may be prepared
here with advantage to the lover of such drinks. The
following is an excellent receipt for it :
Put 2oz. of lemon-peel into a stone jar or bottle, and add
5 drops of oil of orange, 3 drops of oil of bergamot, 5 drops
of oil of amber, and 1 pint of spirits of wine. The oils
should be dissolved in the spirits of wine before adding.
Let it macerate for from three to five weeks. Filter it, and
then add 2 pints of water and 1 pint of capillaire. Colour
with a little infusion of sunflower or French berries and the
tinctures of saffron and turmeric, to make it a strong yellow,
and bottle.
CITRONELLE. — -The French name for a herb com-
monly known as “ Balm-gentle,” which probably at one
time entered into the composition of the cordial known
by this name. Modern custom has apparently rendered
its omission or substitution unimportant. The two follow-
ing receipts for making the Citronelle cordial vary
considerably in their ingredients.
(1) Put the peel of thirty-four oranges and £ drachm each
of nutmegs and cloves into stone jars or bottles with 4qts.
proof spirits of wine, and let them macerate for four or five
weeks, giving the jar a shake frequently. Distil or filter it,
dissolve 2 jibs, of sugar in it, add lqt. of water, colour it by
adding an aqueous infusion of sunflower, French berries, and
the tinctures of turmeric and saffron, and bottle it.
(2) Peel some vegetable marrows, cut them into halves,
scrape out the seeds, and cut as many small square pieces
as will weigh Gibs ; then take 3jlbs. of powdered white
sugar, and put this and the vegetable marrow into a basin
or large bowl in alternate layers, letting them stand all
night. By the next day the sugar will have become syrup ;
pour this from the marrow into a preserving-pan, put it on
the stove, and stir it till it boils ; then pour it over the
marrow again, and let it stand all night. Next day grate
over the rind of three lemons, and add also the strained
juice of the lemons. Put all into a preserving-pan, and
add a teaspoonful of essence of ginger ; place the pan on the
fire, and stir till it boils ; then draw to the side, and boil
very slowly for thirty minutes. When cool, pour it into
bottles and cork tightly, waxing and capsuling them if
required to keep.
CIVET. — A French term evidently derived from
cives (small onions), and applied to savoury ragouts of
bare and other game, rabbit, &c., into the composition
of which wines and onions enter amongst other savoury
ingredients. For receipts see Hare, Rabbit, Venison,
&c.
Page 374 · 2 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
Turn it into a mould and pack it in pounded ice and rocksalt for a few hours. When ready to serve, dip the mould into warm water, wipe it, then turn the cream out on to a glass dish.
White Citron Cake. — Warm 12oz. of butter with 14oz. of caster sugar, and add the whites of fourteen eggs, one at a time, and lib. flour. Beat all thoroughly together, and mix in the grated rind and juice of one lemon, and ^ teacupful of milk; then mix in lib. of candied Citron cut in fine shreds. Line a cake-tin with buttered paper, pour the mixture in, and bake for about one hour.
CITRONAT. — This very delicious liome-made liqueur is made extensively in France, and may be prepared here with advantage to the lover of such drinks. The following is an excellent receipt for it :
Put 2oz. of lemon-peel into a stone jar or bottle, and add 5 drops of oil of orange, 3 drops of oil of bergamot, 5 drops of oil of amber, and 1 pint of spirits of wine. The oils should be dissolved in the spirits of wine before adding. Let it macerate for from three to five weeks. Filter it, and then add 2 pints of water and 1 pint of capillaire. Colour with a little infusion of sunflower or French berries and the tinctures of saffron and turmeric, to make it a strong yellow, and bottle.
CITRONELLE. — -The French name for a herb commonly known as “ Balm-gentle,” which probably at one time entered into the composition of the cordial known by this name. Modern custom has apparently rendered its omission or substitution unimportant. The two following receipts for making the Citronelle cordial vary considerably in their ingredients.
(1) Put the peel of thirty-four oranges and £ drachm each of nutmegs and cloves into stone jars or bottles with 4qts. proof spirits of wine, and let them macerate for four or five weeks, giving the jar a shake frequently. Distil or filter it, dissolve 2 jibs, of sugar in it, add lqt. of water, colour it by adding an aqueous infusion of sunflower, French berries, and the tinctures of turmeric and saffron, and bottle it.
(2) Peel some vegetable marrows, cut them into halves, scrape out the seeds, and cut as many small square pieces as will weigh Gibs ; then take 3jlbs. of powdered white sugar, and put this and the vegetable marrow into a basin or large bowl in alternate layers, letting them stand all night. By the next day the sugar will have become syrup ; pour this from the marrow into a preserving-pan, put it on the stove, and stir it till it boils ; then pour it over the marrow again, and let it stand all night. Next day grate over the rind of three lemons, and add also the strained juice of the lemons. Put all into a preserving-pan, and add a teaspoonful of essence of ginger ; place the pan on the fire, and stir till it boils ; then draw to the side, and boil very slowly for thirty minutes. When cool, pour it into bottles and cork tightly, waxing and capsuling them if required to keep.
CIVET. — A French term evidently derived from cives (small onions), and applied to savoury ragouts of bare and other game, rabbit, &c., into the composition of which wines and onions enter amongst other savoury ingredients. For receipts see Hare, Rabbit, Venison, &c.
Records on this page
White Citron CakeWhite Citron Cake