Fruit in Vinegar

Ingredients

• four pounds of fruit
• a pint and a half of vinegar
• three-quarters of a pint of light white wine
• some broken cinnamon
• a dozen cloves

Method

1. 1

   Make a syrup of these ingredients, and put the fruit in for five minutes whilst the liquor is boiling; take it out, strain, and pack it in jars; boil the syrup up again, and pour it warm over the fruit.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 46. The excerpt below is the record exactly as published.

Fruit in Vinegar.- -The general rule to follow is this : Allow four pounds of fruit to every pint and a half of vinegar; to this add three-quarters of a pint o light white wine, some broken cinnamon, and a dozen cloves

Cook this with the app: pantry check, scaling, and the assistant.