Home › Ices, Preserves, and Confections › Citron Diamonds

Citron Diamonds

(Another Turkish confection.) Pare and chop 1 large fresh citron. Cover it with water and boil until tender. Drain it, add enough lemon juice or lime juice to cover. Renew, by straining this juice, for 3 days. Drain it finally, put into enough boiling syrup of sugar and water, and stir until a thick, green paste. Add 1/4 cup of rosewater, and boil until it hardens when dropped into ice water. Pour into oiled pans, 1/2 inch deep; when cold, cut into diamonds, dip in sugar, and put away in boxes.

ALMOND NOUGAT. (Montelimert, France.) Boil 4 ounces gum arabic and 8 ounces of cold water until clear; strain, add 1 pound of pulverized sugar, and stir on the fire until thick. Beat it with an egg-beater, add then the stiffly beaten white of 1 egg, a tablespoonful of vanilla, and a pound of blanched and chopped almonds. Pour into an oiled mould, after stirring well; set in a dry place to cool, cut into squares, and wrap each in oiled paper.