Tutti-Frutti in Arrack

Ingredients

• 1 qt. of arrack or rum
• % lb. of large, black, stoned cherries
• 1 lb. of strawberries
• 1 lb. of raspberries
• % lb. of blue, peeled plums
• % lb. of large, red, stoned cherries
• 10 medium sized peaches
• 10 apricots
• 6 lbs. of sugar
• 10 good preserving pears

Method

1. 1

   The fruit must be ripe but not soft.

2. 2

   Take each fruit as it appears in the market, clean it and put into a large jar.

3. 3

   For instance, if strawberries are in the market, prepare these, wash and drain them, put them first into the jar with 0.5 lb. of sugar and 0.5 pt. of arrack.

4. 4

   Close the jar well and if it is a stone jar, tie it up well.

5. 5

   Continue to put in the rest of the fruit as it comes and use the rest of the sugar and arrack, closing the jar or can well every time.

6. 6

   Peaches, pears and apricots must be peeled and quartered before they are put in and pears should be boiled partly done in sugar and water.

Nutrition per serving

Estimated from matched ingredients across 17 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 168. The excerpt below is the record exactly as published.

TUTTI-FRUTTI IN ARRACK. 1 qt. of arrack or rum % lb. of large, black, stoned 1 lb. of strawberries cherries 1 lb. of raspberries % lb. of blue, peeled plums % lb. of large, red, stoned 10 medium sized peaches cherries 10 apricots 6 lbs. of sugar 10 good preserving pears

Cook this with the app: pantry check, scaling, and the assistant.