Photo: Matheus Cenali
Ingredients
- one pound of sugar to each pound of fruit
Directions
1
Cut the fruit in slices and lay it in a dish ; strew fine sugar over it to make a syrup. When sufficient juice has been ex- tracted let it boil till clear and tender. Allow one pound of sugar to each pound of fruit.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
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