Raisine de Bourgogne
From Cassell's dictionary of cookery, 1892
Serves 4
Keep stirring all the time.
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 1470. The excerpt below is the record exactly as published.
Raisine de Bourgogne (a French recipe). — Press the juice from very ripe grapes, which put into a preserving-pan, and let it boil till it is reduced one-half ; skim and stir it all the time that it may not stick to the pan. Peel, quarter, and core some ripe pears
Cook this with the app: pantry check, scaling, and the assistant.