Preserves
From The Twin-city housewife, 1920
Serves 6
It makes fruit firmer if sugar is put over it and allowed to stand several hours before cooking.
Presented as published in 1920. 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 Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 76. The excerpt below is the record exactly as published.
Preserves Prepare the fruit and to each pound add one pound of sugar. Solid fruits such as pears, quinces, etc., should be boiled in clear water until tender before sugar is added. The water in which they are boiled can be used for making jelly. After the fruit is tender add it to a boiling syrup made of the sugar and water enough to melt it. Cook slowly until fruit is transparent. Put in jars and when cool cover with paraffine before putting tops on
Cook this with the app: pantry check, scaling, and the assistant.