Grutza
From The handy dictionary of cookery, 1890
For juicy fruit, use 2.5 pints of water.
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 52. The excerpt below is the record exactly as published.
Grutza. Cook two pounds of fruit in three pints of water till soft ; pass it through a hair sieve. Put the juice on to boil again with threequarters of a pound of sugar. When boiling, add a teacup of pearl sago
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