Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 21. One of the earliest known cookbooks by an African American author.
Stem and scald the fruit.
Take one gallon berries to one and a half lbs sugar, drain them from the syrup, lay them on a platter, boil down the syrup quite thick, and turn it over the fruit.
Set it in an oven to dry, be careful not to scorch them.
To be used the same as raisins for cakes or puddings.
Put them into glass jars and seal tight.
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