Confiture
From Gancel's culinary encyclopedia of modern cooking, 1920
See confiture article for more details.
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 195. The excerpt below is the record exactly as published.
Confiture, “Jam” juice, puree or pulp, sugar according to quantity of fruit used, juice 1 lb.
Cook this with the app: pantry check, scaling, and the assistant.