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Peel Cake

  • 12 eggs
  • 1/2 pound lemon peel
  • 1/2 pound citron peel
  • 1/2 pound orange peel
  • 1 pound butter
  • 1 pound sugar
  • 1 pound flour
  • 1/2 pound almonds
  • 1 gill brandy
Beat yolks and whites separately; lemon, orange and citron peel cut into small pieces, butter beaten to a cream, add sugar, almonds chopped very fine, flour, yolks of eggs and brandy. Add whites of eggs last. This cake will keep for months in a cool dry place.

Imperial Cake

  • 1 pound sugar
  • 1 pound butter
  • 10 eggs
  • Juice and rind of 1 lemon
  • 1 pound flour
  • 1 pound almonds
  • 1/2 pound raisins
  • 1/2 pound citron
  • 1 teaspoon nectarine
  • 2 tablespoons rose water
  • 1 tablespoon brandy
Sugar and butter stirred to a cream, then beaten yolks of eggs, grated rind and juice of lemon, then flour and stiff whites of eggs; have prepared beforehand one pound of almonds blanched and split (or, if you prefer, pounded), raisins stoned and halved and citron cut in thin slips; have these well dredged with two tablespoon of extra flour; one teaspoon of extract of nectarine in one teaspoons of water, rose water, brandy

Fruit Cake

  • 1 pound sugar (brown)
  • 1 pound butter
  • 12 eggs
  • 1 pound flour
  • 1/2 teaspoon cloves
  • 1 teaspoon each nutmeg and mace
  • 2 teaspoons cinnamon
  • 2 cups raisins
  • 4 cups currants
  • 4 cups chopped almonds
  • 4 cups chopped citron
  • juice and rind of 1 lemon
  • 1/4 cup brandy
Cream butter; add sugar, eggs well-beaten, and remaining ingredients. Pour into buttered and papered pans. Steam three hours and bake two hours.
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