Fruit Glacé
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Other fruits can be prepared in the same way.
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 155. The excerpt below is the record exactly as published.
Fruit Glac6. Boil together for half an hour one cupful of granulated sugar, one of water. Dip the point of a skewer in the syrup, after it has been boiling the given time, and then in water. If the thread formed breaks off brittle the syrup is done. Have oranges pared, divided into eighths and wiped free of moisture. Pour part of the hot syrup into 314 MISS PARLOA'S NEW COOK BOOK a small cup, which keep in boiling water. Take the pieces of orange on the point of a large needle or skewer and dip them in the syrup. Place them on a dish that has been buttered lightly. Grapes, cherries, walnuts, etc.
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Cook this with the app: pantry check, scaling, and the assistant.