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Superior Loaf Cake

  • 2 cups butter
  • 3 cups sugar
  • 2 small cups milk
  • 7 cups flour, sifted
  • 4 eggs, separated
  • 4 ounces seeded raisins
  • 4 ounces currants, washed and dried
  • 4 ounces citron, sliced
  • 1 Tbsp powdered cinnamon
  • 1 tsp mace
  • 1 tsp baking soda
  • 4 ounces homemade yeast (see Homemade Yeast recipe)
  • 1/4 cup wine or brandy
Take part of the butter and warm it with the milk. Stir in part of the flour and the yeast. Let it rise (rise up!). Add the other ingredients. Turn all into well-buttered cake tins and let rise with love and patience again. Bake slowly in a oven heated to 350F at 350 degrees F for 2 hours.

Rice Pudding

  • 4 ounces rice
  • 8 ounces water
  • 3 Tbsps butter
  • 5 Tbsps sugar
  • 5 eggs, well beaten
  • 1 Tbsp powdered nutmeg
  • Pinch of salt
  • 4 Tbsps wine
  • 1/4 lb raisins, stoned and cut in halves
  • 1/4 lb currants
  • 1/4 lb citron, cut in strips
  • 1 quart cream
Wash the rice and boil in water. Add, while the rice is hot, the butter, sugar, well-beaten eggs and the rest of the ingredients. Mix completely. Pour into a buttered dish. Bake with love for about an hour in a oven heated to 350F at 350 degrees F.


  • 6 egg yolks, beaten
  • 4 ounces sugar
  • 1 quart milk
  • Preserved orange, lemon or citron
  • Whipped cream
  • Nutmeg, grated
Mix the beaten egg yolks with sugar. Have the milk boiling in a kettle. Dip up a teacup of milk at a time and pour on the eggs until the kettle is emptied, stirring rapidly all the time.

Wash out the kettle. Pour the mixture back and stir constantly until it thickens. Pour into a bowl and stir until it is cool, to make it smooth and keep it from curdling.

Put slips of preserved orange, lemon or citron in the bottom of glass mugs. Fill nearly full with custard. Put whipped cream and grated nutmeg on top.
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