Fruits in Caramel
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Fruits can be used in nougat baskets or cornucopias.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 165. The excerpt below is the record exactly as published.
FRUITS IN CARAMEL. All kinds of fresh or candied fruit, also almonds and nuts, may be dipped in sugar boiled to the hard crack or to the' caramel degre
Cook this with the app: pantry check, scaling, and the assistant.