Fruits in Rum

Ingredients

• a pint of good rum
• six pounds of fruit
• a pound of the crushed cane loaf sugar
• a pint of spirit (for rum, brandy, whiskey, &c.)

Method

1. 1

   Put a pint of good rum in a large preserve jar, layer in the fruit stalked, stoned, and halved as necessary, adding an equal weight of roughly crushed cane loaf sugar to each layer.

2. 2

   Stir well from the bottom each time, keeping it covered with a moistened bladder.

3. 3

   Use perfectly sound, ripe fruit, and let it sit for at least a month before use.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 70. The excerpt below is the record exactly as published.

a pint of good rum, tlien lav in the fruit as you get them, stalked, stoned, and halved as necessary, according to their nature, adding some at all events of the kernels of any stone fruit, blanched, to the mixture. Add to each layer of fruit as it is ]3ut in, an equal weight of roughly crushed cane loaf sugar, arid stir it well up from the bottom each time you make an addition, being careful not to break the fruit in the process, and keeping it closely covered down with a moistened bladder. A pint of spirit (for rum, brandy, whiskey, &c., may aU be used as you choose), is sufficient for six pounds of fruit, with a pound of the crushed cane loaf sugar

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