Skip to content

A French Confectioner's Recipe

From Recipes tried and true (1894).

No ratings yet

A historical recipe

Recipes tried and true, by O. First Presbyterian church. Ladies' aid society. [from old catalog] Marion (1894).

France

Known as a French recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. one pound of sugar
  2. one pint of juice

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Allow one pound of sugar to one pint of juice.
  2. Boil the juice five minutes, and add the sugar, which has been previously well heated;
  3. boil one minute, stirring carefully.
  4. Always a success.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
Source not stated by archive.org
Credit

From Recipes tried and true (1894), printed page 146, digitised by the Internet Archive: https://archive.org/details/recipestriedtrue00mari

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.