Fruit Glacé
From The home cook book, 1905
Serves 6
Use ripe, perfect fruit.
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 149. The excerpt below is the record exactly as published.
FRUIT GLACfi First be sure your fruit is ripe and perfect, without spot or blemish. Wipe it carefully. Boil in a porcelain kettle a pound of sugar with half a teacup of water until the syrup is covered with large bubbles. At this juncture add an even tablespoon of clear white vinegar
Cook this with the app: pantry check, scaling, and the assistant.