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Citron Recipes

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Transparent Pudding

  • 10 eggs, yolks & whites separated
  • 2 egg whites
  • 1 lb sugar
  • 1/2 lb butter
  • Nutmeg
  • Pastry
  • Citron or any other fruit
  • 4 ounces powdered sugar
Cream the butter and sugar together. Add the 10 egg yolks and 2 egg whites. Season with nutmeg. Stir well until light.

Put a layer of citron or any other fruit on the pastry. Pour the mixture over it and bake.

Beat the remaining egg whites to a froth. Add powdered sugar and flavor to taste. Pour over the top of the pudding when done baking. Put it back in the oven for a few minutes to brown.

Citron Pudding

  • 8 eggs, whites & yolks beaten separately
  • 3/4 lb sugar
  • 1/4 lb butter, melted
  • 2 Tbsps cracker crumbs
  • 4 ounces milk
  • 4 Tbsps wine
  • Nutmeg
  • Citron, sliced
  • 4 Tbsps powdered sugar
Soak the cracker crumbs in milk and make into a paste with a spoon.

Beat the wine and a little nutmeg well together and pour atop the sliced citron, laid on the paste. Bake.

After baking, pour atop it the whites beaten to a stiff froth, sweetened with powdered sugar and flavored to taste.

Put back in the oven and bake a light brown.

Imperial Cake

  • 1 lb butter
  • 1 lb sugar
  • 1 lb flour
  • 8 Tbsp brandy
  • 1 lb raisins, stoned
  • 1/2 lb citron, cut in little strips
  • 1 lb almonds, blanched & split in half
  • 1/2 tsp baking soda, dissolved in very little milk
  • 10 eggs, whites & yolks beaten separately
  • 2 small nutmegs, grated
Stir the butter and sugar together to a cream. Add the egg yolks, beaten light, then beat the egg whites to a stiff froth and add them alternately with the flour, leaving out 2 Tbsp of the flour to stir through the fruit. Add the brandy, then the dissolved baking soda last. Slowly stir in the fruit. Flavor with the grated nutmeg.

Bake in 1 pan or in small, square tins.
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