{"id":7866,"slug":"citron-preserve","title":"CITRON PRESERVE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Citrons","a pound of sugar to a pound of fruit","four lemons to six pounds of the fruit","a quarter of a pound of ginger root","a quart and a half of water"],"ingredients_norm":["citron","sugar to pound of fruit","lemons to pounds of the fruit","ginger root","and half of water"],"steps":["Pare and core the citron; cut it into strips and notch the edges; or cut it into fancy shapes.","Allow a pound of sugar to a pound of fruit, and to six pounds of the fruit allow four lemons and a quarter of a pound of ginger root.","Tie the ginger in a cloth, and boil it in a quart and a half of water until the flavor is extracted; then remove it.","Add to the water the sugar and the juice of the lemons; stir until the sugar is dissolved and the syrup is clear; take off any scum.","Then add the citron and cook until it is clear, but not soft enough to fall apart.","Can and seal while hot."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w102:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"b87c191d92269262b9e2578da9726ce307b4bd20e750787076870006d84f93f4","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/citron-preserve"}