Fruit Paste

Ingredients

• an equal weight of (cane) caster sugar
• some peeled, halved, and cored fruit

Method

1. 1

   Stew the fruit till soft enough to pulp through a sieve when cool.

2. 2

   Replace the pulp over a clear fire, stirring till thick and dry.

3. 3

   Weigh the paste, add an equal weight of caster sugar, and stir over the fire till it 'balls'.

4. 4

   Spread on shallow tins, cut into shapes when cool, and dry in a slack oven.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 23. The excerpt below is the record exactly as published.

some peeled, halved, and cored fruit till soft enough to pulp through a sieve when cool. Replace this pulp over a very clear fire and keep it well stirred till it becomes thick and dry. Weigh this paste, add to it an equal weight of (cane) caster sugar

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