Caramelised Fruits
From Cookery for every household, 1914
Serves 4
Ensure fruits are dry to prevent spoiling the caramel.
Presented as published in 1914. 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
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 952. The excerpt below is the record exactly as published.
Caramelised Fruits. — This is a somewhat more elaborate form of decoration, but one that may be very lovely and very uncommon. A syrup of sugar and water must first be prepared for cara- melising the fruits. Take, say, half a pound of loaf sugar, put it into an enamelled saucepan or sugar boiler, and just moisten with cold water. Melt slowly over the fire, skim, and then boil quickly until the syrup is a golden brown colour. Add a few drops of lemon juice, or two or three drops of acetic acid. Remove the saucepan at once from the fire, and dip the bottom of it into cold water to stop the boiling. The caramel is now ready, and must be used immediately. Any fruit used must be perfectly dry
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