Dinner
Candied citron
Marion Harland’s original method for Candied citron, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Weigh the fruit, and allow a pound of sugar to each pound of the citron strips.
- Make a syrup, allowing a cupful of water to each pound of sugar.
- Now lay the strips of citron back in the syrup, and stir until candied and coated with sugar.
Historical transcription
Source method
- 1
Peel and core the citron and cut into strips. Weigh the fruit, and allow a pound of sugar to each pound of the citron strips. Make a syrup, allowing a cupful of water to each pound of sugar. Cook the citron in this until it is tender; remove and spread on dishes. Boil in the syrup enough ginger to give a slight flavor, and when the syrup is very thick stir in a little lemon juice. Now lay the strips of citron back in the syrup, and stir until candied and coated with sugar. Lay on a platter to cool and dry.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.