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Dessert

Citron White Preserved

Preserved white citrons in clarified sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Citron White Preserved

Ingredients

Directions

Prepare the citrons

  1. Cut the white citrons into pieces.

  2. Soak them in salt and water for 4 to 5 hours.

  3. Wash the citrons in cold water.

  4. Boil them until tender.

  5. Drain the citrons.

Make the syrup

  1. Place them in enough clarified sugar to cover them.

  2. Drain the syrup.

  3. Boil the syrup until smooth.

  4. Cool the syrup.

  5. Pour the syrup over the citrons.

  6. Let the citrons sit for 24 hours.

Cook and set

  1. Boil the syrup again.

  2. Add the citrons back in.

  3. Boil both together.

  4. Place them into molds.

  5. Candy them.

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.

Explore the science

What each ingredient does

White citrons
Provide the main fruit body that becomes tender and candied in the syrup.
Clarified sugar
Sweetens and preserves the fruit, and its concentrated syrup firms the citrons as they candy.
Coarse sea salt
Draws out bitterness and firms the citron flesh during the initial soak.

The step that matters

Boil the syrup until smooth. Sugar syrup must reach a sufficiently concentrated state to preserve the fruit; under-boiled syrup can leave the preserves watery and prone to spoiling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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