To Candy Fruit
From La cuisine creole, 1885
Repeat if not sufficiently candied.
Presented as published in 1885. 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
Nutrition per serving
1746Calories
0 gProtein
452 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1746 kcal
Protein0 g
Carbohydrates452 g
Fiber0 g
Sugars453 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium11 mg
Calcium12 mg
Iron0.2 mg
Magnesium3.7 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 89. The excerpt below is the record exactly as published.
TO CANDY FBUIT. After peaches, quinces, plums, or citron, hâve been preserved, take them from the syrup, and drain them on a sieve. To a pound of loaf sugar, put a small cup of water
Cook this with the app: pantry check, scaling, and the assistant.