Sweet Pickled Fruit
From Gancel's culinary encyclopedia of modern cooking, 1920
This recipe is versatile and can be made with various fruits.
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 220. The excerpt below is the record exactly as published.
Sweet Pickled Fruit) Pick out fruit that is not too ripe, add % pint good vinegar to 1W pounds sugar, reduced according to fruit. Add spicbs' to your taste; cinnamon, cloves, ginger and lemon pbei. Pears, Peaches, Blackberries, Figs, Straw¬ berries Cherries, Prunes and Apples can be used.
Cook this with the app: pantry check, scaling, and the assistant.