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Rice Cake

  • 2 handfuls rice
  • 1 quart milk
  • Sugar
  • Rind of 1 lemon, cut in one piece
  • 1 small stick cinnamon
  • 4 eggs
  • Candied citron, cut in small pieces
Pick and wash the rice 2-3 times. Put to cook in the milk. Sweeten to taste. Add the lemon rind and cinnamon. Let the rice simmer gently until it is tender and has absorbed all the milk. Turn into a bowl to cool off. Remove the lemon rind and cinnamon stick. Stir into it 4 egg yolks and 1 egg white. Add a little candied citron. Grease and spread bread crumbs on a plain cake mold. Put the mixture into it. Bake in a quick oven at 400°F for half an hour.

Pffernessle

  • 4 eggs
  • 1 pound sugar
  • 1/2 pound almonds
  • 1/2 pounds citron
  • 1/2 pound candied lemon
  • 1 tablespoon cinnamon
  • 1 teaspoon each cloves and nutmeg
  • 1/2 teaspoon baking powder
Add enough flour to drop nicely on buttered tins. Should be as large as silver dollar when baked. Cut fruit very fine.

Sweet Potato Pudding for Christmas

  • 1 pound sweet potatoes (after cooking)
  • 1 cup sugar
  • 1/2 cup butter
  • 6 egg yolks, beaten
  • Grated rind 1 lemon
  • 1/4 teaspoon mace
  • 1 cup orange juice
  • 6 egg whites, beaten stiff
  • Citron
Press cooked potatoes through colander; add sugar, melted butter and mix well. Add well-beaten egg yolks, grated lemon rind, mace and orange juice, beating with vigor after each addition. Lastly fold in stiffly beaten egg whites. Pour mixture into greased baking dish, sprinkle top with granulated sugar and bits of sliced citron. Bake in 350°F. oven for 50 minutes or until firm, and top is lightly browned. Time depends on size and depth of baking pan. Serves 8-10.
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