Canned Fruits
Ingredients
Directions
Strew sugar over the fruit and let it stand for a few hours.
Scald the fruit with the sugar until it is just heated through.
For harder fruits like pears or quinces, boil them longer until tender.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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