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Conserve of Lemons.— Conserve de Citrons

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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 9 ingredients

  1. Rose water
  2. Lemon
  3. six ounces of sugar au fort perle
  4. Must
  5. Roses
  6. a pound of sugar
  7. Strawberries
  8. Lemon juice
  9. Rub

Possible health benefits

General information, not medical advice.

  1. 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.

  2. Strawberry High in vitamin C · Source of manganese

    High in vitamin C · 59 mg per 100 g, 74% 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 manganese · 0.4 mg per 100 g, 19% 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 “Strawberries, raw”, USDA FoodData Central.

  3. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% 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

    Nutrients per 100 g of “Lemon juice, raw”, 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

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • 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. Take the zest of a lemon and squeese the juice over it ;
  2. leave it some time to infuse ;
  3. boil half a pound of sugar to the first perle ;
  4. run the lemon juice through a cloth or gauze search to take out the zest ;
  5. put the juice to the sugar, and work it with a spoon till it is very white, and put it into moulds.
  6. Conserve of Strawberries.
  7. Conserve de Fraises.
  8. Put a handful of fresh ripe strawberries through a gauze search, with the back of a spoon ;
  9. to every spoonful of expressed juice put six ounces of sugar au fort perle ;
  10. take it off' the fire and put in the juice ;
  11. whiten your sugar as directed for the lemon ;
  12. if the conserve is too white, you may put a little carmine into a drop of clarified sugar, and mix it very well ;
  13. work it into the conserve, which will give it a fine colour;
  14. put it in moulds.
  15. / Conserve of Citron.
  16. Conserve de Cedrat.
  17. Take a nice high-flavoured citron, rub it with a piece of sugar to obtain the zest and the perfume ;
  18. scrape the zest of the sugar with a knife, and squeeze the juice of a lemon over to melt it: one done in this manner will require a pound of sugar to the fort perle ;
  19. put in the juice, and work it as directed for the others: as citron is not always to be had fresh, the confected citron may be used, which can be had at all times ;
  20. a half or a quarter is well beaten in a mortar, and put through a search, and mixed in proportion with sugar brought to the first perle ;
  21. the juice of lemon must not be forgotten.
  22. Conserve of Roses.
  23. Conserve de Roses.
  24. Boil half a pound of sugar to the first souffle , take the best double rose water and put in as much as will bring the sugar back to the fort perle : to give it a fine colour add a few drops of cochineal ;
  25. mix it perfectly, and put it in moulds.

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle
  • Chef's knife
  • Grater