224 FRUIT RECIPES 



handful of citron leaves. Drain from this and boil in a 

 mild syrup forty minutes longer. At the end of this time 

 add sugar, pound for pound (with weight of citron itself). 

 Let this boil five or six minutes, then remove fniit and 

 cook syrup till thicker. Dip the fruit in it again and boil 

 as before, and once more repeat the process before placing 

 the citron in the sun to dry. Fill the hollow sides with 

 sugar and let fruit remain in the hottest sunshine for as 

 many days as required to dry thoroughly, filling the 

 hollows every few days with sugar. 



COMMERCIAL CANDIED CITRON (Helen Harconrt) 



Cut the fruit into halves or quarters (according to size) , 

 then pack it in cask or tub of brine, having first cleaned 

 out the pulp, and leave it for a month; then renew the salt 

 water and let the citron lie in it for four or five months, or 

 as much longer as you choose ; this long process is necessary 

 to eliminate the bitter principle from the rind, which 

 otherwise it is not possible to eliminate entirely. Next boil 

 the fruit in fresh water until a fork will easily pass through 

 it ; it usually takes an hour and a half to reach this point. 

 Then put it in cold, fresh water, to remain there for at 

 least twenty-four hours, when it will have turned to that 

 light green colour which we have learned to associate with 

 candied citron. The next step is to drain the fruit, place 

 it in earthen jars, and pour over it hot syrup of white sugar 

 at 20° sacchrometer; cover it entirely and let it stand 

 for three weeks, but the syrup must be poured off twice 

 a week, boiled, skimmed, and more sugar added each 

 time until the syrup is a little thicker than it was at first 

 boiling; turn it back over the fruit at boiling point. The 

 three weeks elapsed, put the citron in a vessel containing 

 the syrup, with all the sugar it can dissolve; let it boil 

 for ten minutes; and then for twenty-four hours keep 



