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Macedoine of Fruit

Name: Macedoine of Fruit
Yield: 1 servings
Ingredients: three lamps of sugar; a quarter of a pint of water; twelve raspberries; a dessertspoonful of brandy; all sorts of fruit, especially red currants

From Mrs. Roundell's Practical cookery book, 1898

Serves 1

Family recipe.

Presented as published in 1898. 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

Nutrition per serving

374Calories

0 gProtein

81 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories374 kcal

Protein0.5 g

Carbohydrates81 g

Fiber0 g

Sugars76 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium8.1 mg

Potassium79 mg

Calcium16 mg

Iron0.3 mg

Magnesium12 mg

Phosphorus14 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Alcohol8.3 g

Water294 g

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 344. The excerpt below is the record exactly as published.

Macedoine Of Fruit. — ( Family Recipe.) — Pat three lamps of sugar and the thinly-pared rind of half a lemon into a quarter of a pint of water, and boil it for ten minutes. Then add twelve raspberries if possible; if not, add the juice of the half lemon. Let it boil up, skim it, and set it on ice till quite cold. Then add a dessertspoonful of brandy. Put all sorts of fruit, especially red currants

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