Syrup for Spiced Fruit
From The century cook book, 1894
Serves 10
Allow about seven pounds of fruit to the above rule.
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 98. The excerpt below is the record exactly as published.
Syrup for Spiced Fruit. One pint of vinegar, three and one-half pounds of sugar, cinnamon, cloves, and allspice, tied in a thin muslin bag
Cook this with the app: pantry check, scaling, and the assistant.