Macedoine of Fruits
From The new practical housekeeping, 1890
Serves 6
Use fresh or preserved fruits.
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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 255. The excerpt below is the record exactly as published.
two or more fruits that harmonize in flavor, as orange and pin^-apple, peach and apricot, apple and orange, plum ana ^ape, raspberry, cherry and currant, strawberry and lemon. Mix in any of above proportions and freeze. Glazed Fruits. — Boil a cup each granulated sugar and water together half an hour (less water may be used), or until it becomes brittle when dropped in cold water. Pour this syrup in a bowl placed in hot water, and dip the fruit to be glazed in this and place to dry. For Olazed Oranges peel and separate into the natural divisions without breaking the skin. Take each piece on a skewer and dip into the hot S3rrup and then place the other end of the skewers in a bowl of salt, with the oranges hanging over the edge, that the glazing may dry perfectly, or lay them on a slightly but- tered plate. Plums, grapes, cherries, currants and other fruits may be glazed in same manner. Do not stir the syrup or it will grain, and it is well to add the juice of a lemon to prevent its turning to sugar. If it begins to grain add a little water and reheat. Or the syrup may be made of a pound sugar, a large half cup water, and a half teaspoon cream tartar. Iced Fruits are done by simply coat- ing with plain white iceing, made with whites of eggs and sugar, as for cake. 20 806 pfiorr. Macedoine of Fruits
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