Creamed Fruits
From The Raleigh cook book, 1907
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 The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 43. The excerpt below is the record exactly as published.
Creamed Fruits.—Dip fruit into melted fondant. Add a little water drop by drop till fondant is sufficiently thin to cover fruit.
Cook this with the app: pantry check, scaling, and the assistant.