Blancmange Of Cedrats

Grate the rind of a cedrat upon some sugar in the usual way, until six ounces of sugar have been used; blanch and pound a pound of sweet almonds, moistening them with water; when perfectly smooth, dilute them with five glasses of water put in by degrees; then pour them in a napkin, and squeezing it, express the milk of almonds from them; divide this into two equal parts, with one of which mix the six ounces of sugar with the cedrat, and with the other portion, mix the same quantity of plain sugar; as soon as both are dissolved, strain them, and put in each half an ounce of isinglass: your mould being placed in ice, pour into it the white blancmange to three-quarters of an inch in depth; as soon as that is set, pour in an equal quantity of the other, which ought to be of a clear yellow; when that also is set, pour in some white, and so on alternately, till the mould is full. Turn out the blancmange as directed in Blancmange. French.

Conserve Of Cedrat

Grate the rind of a cedrat all round, until the juice is ready to ooze out; this must be done by rubbing it against a large piece of sugar, (about a pound;) remove the surface of this sugar, to which the grated rind adheres, with a knife, and squeeze to it half the juice of the cedrat. Dissolve the remainder of the sugar to the degree grande plume, then take it from the fire, and when it has stood a little while, put in your cedrat, stirring it with a spoon, until a sort of ice forms on the top; you may then pour your conserve into moulds. Be careful not to put it in too hot.

Jelly Of Cedrat Zestes

Take three-quarters of a pound of lump sugar, grate on it the zestes of two cedrats, and, as the sugar becomes colored, scrape it off with a knife, and grate again, and so on until all the zeste is gone; dissolve the scraped sugar in two glasses of water, and, with the juice of four lemons, pass it through a jelly bag. Clarify the remainder of the sugar, and then put a fourth of it into a small preserving pan; boil it to caramel height, to color the jelly; mix this, the fruit, the sirup, and an ounce of isinglass together, and finish in the usual way.