Stewed Fruits
From A text-book of cooking, 1915
Adjust sugar quantity based on fruit sweetness.
Presented as published in 1915. 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 A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 16. The excerpt below is the record exactly as published.
STEWED FRUITS Make a syrup of sugar and water, using one cupful of water and £ to 1 cupful of sugar.
Cook this with the app: pantry check, scaling, and the assistant.