Fruit, To Candy
From Cassell's dictionary of cookery, 1892
Serves 6
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 563. The excerpt below is the record exactly as published.
Fruit, To Candy. — Make a syrup with one poimd of good sugar and half a tea-spoon- ful of water. When boiling, put in any pre- served fruit
Cook this with the app: pantry check, scaling, and the assistant.