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Dessert

Preserved Citron

A preserved citron made by boiling, soaking in syrup, drying, and packing with sugar.

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

Ingredients

Directions

Prepare

  1. Boil the citron in water until clear and soft enough to pierce with a fork.

  2. Remove the citron from the water.

Make the syrup

  1. Place the citron in a syrup made of sugar and water.

  2. Boil until the sugar has penetrated the citron.

  3. Remove the citron from the syrup.

Dry and store

  1. Spread the citron on dishes to dry slowly.

  2. Sprinkle the citron with powdered sugar.

  3. Turn the citron until it is dried.

  4. Pack the citron in jars or boxes with sugar between the layers.

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

Citron
Forms the main fruit, becoming clear and tender as it is cooked.
Sugar
Replaces water in the fruit, sweetening and preserving it while it dries.

The step that matters

Boil until the sugar has penetrated the citron. Sugar must move fully into the fruit to preserve it. If the citron is not boiled long enough in the syrup, the sugar stays near the surface, and the preserve may spoil or dry out unevenly.

“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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