Fruit Preserve

Ingredients

• the juice of two lemons
• one grated nutmeg
• the peel of two lemons chopped finely
• half a pound of candied peel
• half a pound of ground almonds
• one gill of brandy
• one gill of sherry

Method

1. 1

   Take out the cores of the apples, stone the fruit and wash the currants.

2. 2

   Pass it all through a mincing machine, adding the juice of two lemons, one grated nutmeg, the peel of two lemons chopped finely, half a pound of candied peel, half a pound of ground almonds, one gill of brandy, and one gill of sherry.

3. 3

   Thoroughly mix all the ingredients together; put it in jars and tie down for use when required.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 86. The excerpt below is the record exactly as published.

the juice of two lemons, one grated nutmeg, the peel of two lemons chopped finely, half a pound of candied peel, half a pound of ground almonds, one gill of brandy

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