Fruit Drops
From The "Queen" cookery books (1902).
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A historical recipe
The "Queen" cookery books, by S Beaty-Pownall (1902).
United Kingdom
Known as a British 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 1 ingredient
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
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- Stir together over the fire, almost to boiling point, any good thick fruit juice, with sugar in the proportion of -|lb.
- of sugar to each half gill of fruit syrup.
- When it is sufficiently cooked, drop it in round drops on an oiled slab, and leave it till set.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon