Raisin Nectar
From Soups, savouries, sweets, with a chapter on breads, 1889
Best consumed fresh.
Presented as published in 1889. 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 Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 48. The excerpt below is the record exactly as published.
Six ounces of whole raisins; peel of a small lemon ; eight cloves ; one quart of water
Cook this with the app: pantry check, scaling, and the assistant.