Candied Fruits

Name: Candied Fruits
Ingredients: Prepare a thick syrup with 1 cup of water; to each pound of sugar; sections of citrous fruits, slices or bits of peaches, plums, pears, apricots, cherries, or almost any prepared fruit

From Most for your money cookbook, 1938

Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1746Calories

0 gProtein

452 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1746 kcal

Protein0 g

Carbohydrates452 g

Fiber0 g

Sugars453 g

Total Fat1.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium12 mg

Potassium11 mg

Calcium12 mg

Iron0.2 mg

Magnesium3.7 mg

Phosphorus0 mg

Zinc0 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water236 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 105. The excerpt below is the record exactly as published.

CANDIED FRUITS Prepare a thick syrup with i cup of water to each pound of sugar; cook in this until tender, but no longer, sections of citrous fruits, slices or bits of peaches, plums, pears, apricots, cherries, or almost any prepared fruit

Cook this with the app: pantry check, scaling, and the assistant.