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English cookbook, 1860
Page 48
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a quarter of a lb of Butter rolled in flour mix it all together & Set it on the fire keep stirring it till thick enough, then squeeze in a little lemon juice To preserve any kind of Fruit Three quarters of a lb of Sugar to one lb of fruit. Make a Syrup as follows - Dip your Sugar in water and take it out directly, this will be water sufficient for the syrup, boil it and when almost cold put your fruit into it. let it remain on the fire till the fruit begins to burst - (the fire must not be fierce) - and the Syrup scalding hot - put them into your jar with a piece of
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a quarter of a lb of Butter rolled in flour mix it all together & Set it on the fire keep stirring it till thick enough, then squeeze in a little lemon juice To preserve any kind of Fruit Three quarters of a lb of Sugar to one lb of fruit. Make a Syrup as follows - Dip your Sugar in water and take it out directly, this will be water sufficient for the syrup, boil it and when almost cold put your fruit into it. let it remain on the fire till the fruit begins to burst - (the fire must not be fierce) - and the Syrup scalding hot - put them into your jar with a piece of
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