Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Fruit, to Candy

Make a syrup with one pound of good sugar and half a tea-cupful of water. When boiling, put in any preserved fruits, and stir gently until they get crystallised; then take them out, and dry them in an oven or before the fire, but do not let them get coloured.

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