{"id":4773,"slug":"citron-preserves","title":"Citron preserves","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["citron fruit","granulated cane sugar (one-half pound to each pound of fruit)","water","two sliced large lemons","a small piece of ginger root"],"ingredients_norm":["citron fruit","granulated cane sugar","water","lemon","ginger root"],"steps":["Pare some sound fruit, divide into quarters, remove the seeds, and cut in small pieces.","To every pound of fruit allow one-half pound of granulated cane sugar.","Cook the citron in water until quite clear, then drain through a colander.","Melt the sugar with a few spoonfuls of water, and boil until very clear, then put in the drained citron, add two sliced large lemons, a small piece of ginger root, and cook for about fifteen minutes.","Fill the jars with the citron, and cover with the syrup."],"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/39550","source_ref":"pg:39550:w34:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"39ee9bb4d3ab2364ec24ef29a52c524ed127f173fd9e62db4ba525f68c9a038c","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","notice":"Historical recipe (1919), 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-preserves"}