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Christmas Cake

  • 1/2 lb sugar
  • 1/2 lb butter
  • 3 eggs, beaten separately
  • 1 cup milk
  • 1 lb flour
  • 2 tsps baking powder
  • 1/2 lb currants, raisins & chopped citron
  • Lemon flavoring
Mix all of the ingredients thoroughly together. Bake in a oven heated to 350F at 350°F for 40-60 minutes (be patient, you rascal).

Eve's Pudding

  • 1/2 lb bread crumbs
  • 1/2 lb apples, finely chopped
  • 4 eggs, whites & yolks beaten separately, very lightly beaten
  • 6 ounces sugar
  • 2 ounces citron & lemon peel
  • 1/2 lb suet, finely chopped
  • 1/2 lb currants
  • Nutmeg
Add the sugar and a little nutmeg to the beaten egg yolks. Slowly stir in the suet and bread crumbs. Add the chopped apples, citron, lemon peel and currants in small quantities at a time, keeping it well stirred. Add egg whites just before boiling.

Butter the mold well. Boil for 3 hours.

Amber Cake

  • 1 cup butter
  • 2 cups sugar
  • 3 cups flour
  • 1 cup milk
  • 5 eggs, whites & yolks separated
  • 1 tsp baking soda
  • 1/2 lb raisins
  • 3/4 lb almonds, blanched & split in half
  • 1 piece citron
  • 1 tsp extract of bitter almonds
Stir the butter and sugar together.
Add the egg yolks and beat them in well.
Add the flour alternately with the egg whites, then the milk with the baking soda dissolved in it.
Add the fruit dusted with a little of the flour, then the almonds.

Bake in a large cake pan or in square tins.
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