Fruit (Galean de Pommes)
From Cassell's dictionary of cookery, 1892
Serves 3
Can be served turned out or with whipped cream.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 559. The excerpt below is the record exactly as published.
Fruit (Galean de Pommes). — Put some ripe red cm-rants into a jar and set it inboihng water, or in the oven, to draw out the juice. Put onepoundof the juice into a presei-i-ing-pan, with one pound and a half of fine ripe codlings, which should be peeled, and have the cores carefully and wholly extracted. When they have boiled slowly about half an hour, and can be easily pulped, and the mixture is quite smooth, add the same weight of powdered sugar as of apples
Cook this with the app: pantry check, scaling, and the assistant.