Candied Citron
Traditional New Years Eve treat of our great great presbyterian grandmothers, served as the festive dessert sinc 1908 on American tables
3 lemons or 3 limes
3 cups of white granulated sugar
1/2 cups of white all purpose wheat flour
To candy citron, or make the citron candy, chose the best specimens of the green lemon or lime fruits, and parboil them in two or three waters.After then you take those fruits and place them upon the bread board to drain; or it may be wiped with a clean towel or napkin. Now clip the citron into the palatable small pieces or bites, dip those bits into the flour, roll them well in the white starch or flour, and drop into a strong syrup made of sugar and water. You drop the candies of citron to the water only after it comes to a hard boil. Cook until clear. Remove from syrup and place it on a dry platter into a warm oven to dry on a slow fire for an hour or more. Any fruit may be candied after this process. Especially watermelon rind, prunes, pineapples, etc To chip the fruit makes it more dainty, though some of the cooks prefer the fruit, such as citron and pineapple, to be cut in half-inch rounds. In preparing the citron for parboiling, cut it into pieces of approximately one half-inch thick. Cook until tender, dredge and keep dry.