Sweetmeat
From Jane Hamilton's recipes, 1909
Can be served warm or cold.
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 31. The excerpt below is the record exactly as published.
SWEETMEAT. To one pint of syrup of green sweetmeats put four ounces of butter and six eggs ; beat up the eggs well; wash the salt out of the (135) JANE HAMILTON'S RECIPES butter; stir the eggs, butter, and syrup to- gether; put the pudding on the fire and let it remain five or six minutes, stirring it all the time. Season with ginger
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