Cymbelines Or Mock Citron Recipe

Cut into small pieces, and scrape the rind of cymbelines--put them into

strong salt and water--let them remain in it three days, then in fair

water a day, changing the water several times--soak them in alum water

an hour--tie up oyster shells in a cloth, and boil them with the

cymbelines. When the cymbelines are tender, take them up, and put them

back into the alum water. Make the syrup for them, allowing a pound and

a half of sugar to one of the cymbelines. When clarified, let it get

cold--then rinse the cymbelines, and boil them three-quarters of an

hour. When partly cooled, put in a little essence of lemon to flavor

them. These are good eaten like any other sweetmeats, or used instead of

citron for cake.

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