1356. Candied Citron

Pare the citrons very thin and narrow and throw them into water, these are called faggots; then cut the citron into slices of any thickness you think proper; take the inner part with great care so as to leave only the white ring and put them with the faggots into boiling water, when tender drain them; boil a sufficient quantity of clarified sugar to souffle, then put in the rings and boil them together, take it from the fire, and when a little cool rub the sugar against the side of the preserving-pan with the back of a spoon; as soon as it becomes white take out the rings with a fork very carefully one by one, and lay them on a wire grate to drain; boil and proceed with faggots in a similar manner, when taken out cut them into proper lengths with a pair of scissors, and lay them also on the wire to drain.

1357. Preserved White Citron

Lay some white citron cut into pieces in salt and water for four or five hours, then having washed them in cold water boil them; when tender drain and lay them into as much clarified sugar as will cover them; then next day drain off the syrup and boil it. When quite smooth and cold pour it on the citron, let them stand twenty-four hours, then boil the syrup and put in the citrons; the third day boil both together, and put them into moulds to candy.

1358. Preserved Liquid Citron

Cut a slit in the sides of some small citrons so that the inside may take the sugar as well as the outside, and put them over the fire in some water; whenever they are near boiling put cold water to them, as soon as the citrons rise to the top take them out, and throw them into cold water, they must then be put on the fire again in the same water, and boiled gently until tender, then take them and put them into cold water. After this boil them seven or eight times in clarified sugar; pour the whole into an earthen pan, and let it stand; the next day drain the fruit, and boil up the syrup twenty or thirty times; add a little more sugar and pour it over the citrons, do this for three successive days, increasing the degree to which you boil the sugar daily, so that, at the last boiling, the degree may be au perle, the fruits may then be put into pots.