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Citron, Imported, for Mince Meat

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Citron, Imported, for Mince Meat

Ingredients

Directions

  1. Soak the citron in several changes of cold water to remove salt.

  2. Peel off the green rind and cut the citron into 1/8 or 1/16 inch pieces.

  3. Remove all the seed pulp, leaving only the firm outside flesh.

  4. Soak the pieces in two changes of strong brine for 12 hours each.

  5. Freshen the citron in cold water.

  6. Place in cold water, bring to a simmer, and cook until tender.

  7. Candy the citron the same way as orange peel.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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