Cooked Soft Cream Candy for Stuffing Fruits
From Fruit recipes, 1907
Serves 10
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 12. The excerpt below is the record exactly as published.
COOKED SOFT CREAM CANDY FOR STUFFING FRUITS Where confectioner’s sugar is not used with white of egg (uncooked), making stiff enough to roll, the following 22 FRUIT RECIPES will be found satisfactory: Take two pounds of white sugar and one teacup of water or milk
Cook this with the app: pantry check, scaling, and the assistant.