Fruit Paste
From The "Queen" cookery books: Pickles and Preserves, 1902
Nicer if some juice remains in the fruit.
Presented as published in 1902. 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 "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 87. The excerpt below is the record exactly as published.
Fruit Paste. — A very nice dessert sweet can be made with the fruit pulp left over after jelly making, if it is all rubbed through a sieve and boiled sharply to a dry paste ; then, to each pound (weighed before sieving) stir in 6oz. or 7oz. of caster sugar, and boil it all together for about twenty- five minutes
Cook this with the app: pantry check, scaling, and the assistant.