Baked Fruit

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

fruit and sugar

put the fruit in about a quarter up ↝ Kiwi fruit, raw [Other fruits and fruit salads]
then strew in a quarter of the sugar ↝ Sugar, NFS [Sugars and honey]
then another quantity of fruit ↝ Kiwi fruit, raw [Other fruits and fruit salads]
and so till all of both are in. The proportion of sugar is to be three pounds to nine pounds of fruit. ↝ Sugar, NFS [Sugars and honey]
The proportion of sugar is to be three pounds to nine pounds of fruit. ↝ Kiwi fruit, raw [Other fruits and fruit salads]

sealing

put a piece of clean scraped stick into the middle of the jar, and let the upper part stand above the top
then pour melted mutton suet over the top, full half an inch thick ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
having previously covered the fruit with white paper ↝ Rice paper [Crackers, excludes saltines]

Instructions (6)

Choose steep pots if you can get them, which are of equal size top and bottom (they should hold eight or nine pounds).
Put the fruit in about a quarter up, then strew in a quarter of the sugar, then another quantity of fruit, and so till all of both are in.
Set the jars in the oven, and bake the fruit quite through.
When cold, put a piece of clean scraped stick into the middle of the jar, and let the upper part stand above the top.
Pour melted mutton suet over the top, full half an inch thick, having previously covered the fruit with white paper.
Keep the jars in a cold dry place, and use the suet as a cover, which you will draw up by the stick; minding to leave a little forked branch to it to prevent its slipping out.

Original Text

Another way.

Choose steep pots if you can get them, which are of equal size top and bottom (they should hold eight or nine pounds): put the fruit in about a quarter up, then strew in a quarter of the sugar, then another quantity of fruit, and so till all of both are in. The proportion of sugar is to be three pounds to nine pounds of fruit. Set the jars in the oven, and bake the fruit quite through. When cold, put a piece of clean scraped stick into the middle of the jar, and let the upper part stand above the top; then pour melted mutton suet over the top, full half an inch thick, having previously covered the fruit with white paper. Keep the jars in a cold dry place, and use the suet as a cover, which you will draw up by the stick; minding to leave a little forked branch to it to prevent its slipping out.

Notes

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