Posted by: hearttohearthcookery | January 15, 2026

The American Citron Revisited-A Taste of Hearth Cookery

The American citron melon is very hard fleshed and bland and many consider it inedible.  At the least, it is not palatable but its story in this country is wonderful.  The candied rind of this melon was substituted in receipts (recipes) brought to this country by European colonists that called for candied citron (a citrus fruit).  The next receipt is The American Citron from Amelia Simmons' American Cookery.

The American citron melon is very hard fleshed and bland and many consider it inedible.  At the least, it is not palatable but its story in this country is wonderful.  The candied rind of this melon was substituted in receipts (recipes) brought to this country by European colonists that called for candied citron (a citrus fruit).  The next receipt is The American Citron from Amelia Simmons’ American Cookery.

Visit my website at:   hearttohearthcookery.com

Posted in American citron melon, culinary history, food, food history, Preserving with sugar, receipts, recipes | Tags: , , , ,

«

Leave a comment

Categories