Fruit in Brandy
From Cassell's dictionary of cookery, 1892
Serves 3
Be careful not to crack the fruit.
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 in Brandy. — First clarify as much sugar as will be required— allow one pound of sugar to every two pounds of fruit. Break the sugar into lumps, and dip them into cold water; this water will be sufficient for the clarifying process. Put the moistened sugar into a preserving-pan, heat it slowly, and after it comes to a boil, simmer gently. When beads form on the surface, the liquid is ready for the fruit; lay in two pounds of peaches, apricots, or plim
Cook this with the app: pantry check, scaling, and the assistant.