Stewed Fruit
From Cookery book and general axioms for plain cookery, 1890
More sugar may be required according to the kind of fruit.
Presented as published in 1890. 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 Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 35. The excerpt below is the record exactly as published.
Stewed Fruit. N.B. — (1) If the hominy be soaked over night in just sufficient hot water to cover, it will not require so long cooking, but it is not quite so nice. (2) When the blancmange is served plain, without the stewed fruit, the lump sugar rubbed on an orange or lemon is a great improvement, or any flavouring liked can be added. (3) When the sugar is added at the last, the blancmange is not so liable to burn. STEWED FRUIT. Ingredients : — 1 lb. fresh fruit. pint water. 2 oz. lump sugar, or to taste
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