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Citronnelle

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France

Known as a French recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 16 ingredients

  1. Raspberries
  2. five pounds of merisses
  3. a pint of juice
  4. two pounds of sugar
  5. an ounce of fine cinnamon
  6. two drachms of cinnamon
  7. Lemons
  8. six pounds of rasps
  9. two drachms of mace
  10. an ounce of coriander
  11. three quarts of water
  12. Cloves
  13. Currants
  14. three quarts of water during a month
  15. Must
  16. eight quarts of brandy
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Raspberry High in vitamin C · High in manganese

    High in vitamin C · 26 mg per 100 g, 33% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in manganese · 0.7 mg per 100 g, 34% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Nutrients per 100 g of “Raspberries, raw”, USDA FoodData Central.

  2. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. To the zest of twelve lemons put eight quarts of brandy in the manner above-mentioned;
  2. add two pieces of cinnamon broken, and an ounce of coriander, with two pounds of sugar, which must be dissolved in three quarts of water during a month ;
  3. clarify by a bag, and, if necessary, the paper filter, and bottle.
  4. Ratifia des guatre Fruits.
  5. Take five pounds of merisses, five of griottes, both cherries, five of currants, and five of rasps ;
  6. all ripe, particularlv the merisses and griottes, as it is these that give tne fine colour ;
  7. take the stalks off the cherries, pick the currants and raspberries ;
  8. break them all separately, and mix them in an earthen pan for five hours ;
  9. atler that, wring them out through a new cloth, or press them ;
  10. allow half a pint of brandy, and a quarter of a pound of sugar, broken in pieces, to half a pint of juice ;
  11. being mixed well, put it into a stone bottle, or a small barrel, for a month ;
  12. let it clear, and draw it off gently while it runs clear ;
  13. let the remainder be passed uirough a bag, till it become clear also ;
  14. put all together, and bottle it.
  15. Observations.
  16. — To aromatize it, put in the following spiceries : i, e.
  17. half an ounce of fine cinnamon, two drachms of mace, twenty cloves ;
  18. break and tie them in a bit of linen, and ^m them by a thread to the stone bottle, of the bung of the cask, that it may be taken out at will.
  19. This ratvfia retains the flavour of the fruit so well, that it is often preferred without the spiceries.
  20. Ratifia de Framboises, Take six pounds of rasps ;
  21. pick them ;
  22. put them into a jar with twelve quarts of brandy, two drachms of cinnamon, and one of mace bruised ;
  23. dissolve three pounds of sugar in three quarts of water, which must be added to the other ingredients ;
  24. mix it, and leave ip for fifteen days to infuse, shaking it from time to time ;
  25. pass it through a bag, and bottle it.

Plating

Cookware for this recipe

  • Chef's knife
  • Grater