Palace Sweetmeats
From Cassell's dictionary of cookery, 1892
Serves 8
Probable cost: 1s. 2d. per pound. Sufficient, a quarter of a pound for a dish.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1076. The excerpt below is the record exactly as published.
Palace Sweetmeats (for Dessert).— Take any quantity of freshly-candied peel or citron, from which the sugar has been carefully removed, and cut it into broad strips. Put these on a fork or sUver skewer, and dip them into some liquid barley-sugar, then place them on a dish, which has been well oiled, being careful that the pieces do not touch, and let them remain until cold. These sweetmeats are easily made, and are much liked. They should be stored in a tin box, with white paper between each layer
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