Stewed Dried Fruit

Ingredients

• pears, apricots, peaches, figs, or other fruit
• a little sugar

Method

1. 1

   Soak fruit in cold water for about one hour.

2. 2

   Drain, add sugar to taste, and boil until soft.

3. 3

   Allow to cool before serving.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 189. The excerpt below is the record exactly as published.

Stewed dried fruit Grapefruit with cherries Boiled eggs Eggs Benoit Dry toast English mutton chops, Kentucky Coffee sauce Broiled sweet potatoes Romaine salad Brie cheese with crackers Coffee DINNER Consomme tapioca, ecrevisse butter California ripe olives Sand dabs, meuniere Roast turkey, cranberry sauce Green corn Spinach with eggs Rissolee potatoes Cold artichoke, vinaigrette Roman punch Assorted cakes Coffee Eggs Benoit. Spread some pate de foie gras on four pieces of toast, lay a poached egg on top of each ; and a head of fresh mushrooms saute in butter on top of each egg. Cover with Madeira sauce. English mutton chop, Kentucky sauce. Broil the chop. Serve Kentucky sauce separate. Kentucky sauce. Put in a casserole one pint of claret, half a pint of whiskey or cognac, one pint of chicken broth, half a pint of tomato ketchup, quarter of a pound of brown sugar, a little salt and one-half teaspoonful of tabasco sauce. Bring to a boil, and thicken with one-half cup of corn starch mixed with a little cold water. Boil for ten minutes, and then strain. Serve with mutton or game. Stewed dried fruit (in general). Take pears, apricots, peaches, figs, or other fruit, and soak in cold water for about one hour. Then drain, add a little sugar

Cook this with the app: pantry check, scaling, and the assistant.