Fruit Paste
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- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 4 ingredients
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Put any kind of fruit into a preserving pan, stir it till it will mash quite soft, and strain it.
- To one pint of juice, add a pound and a half of fine sugar;
- dissolve the sugar in water, and boil it till the water is dried up.
- Then mix it with the juice, boil it once, pour it into plates, and dry it in a stove.
- When wanted for use, cut it in strips, and make paste knots for garnishing.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon
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Sieve