1 pound each of strawberries, currants, huckleberries, cherries, peaches, plums, grapes, and pineapple

1/2 pound of sugar to each 2 pounds of fruit and 1/2 pint of brandy

Cooked chestnuts when serving with ice cream

Take 1 pound each of strawberries, currants, huckleberries, cherries, peaches, plums, grapes, and pineapple, each in season, if not possible to get at once.

Cut up and stone the large fruit.

Add 1/2 pound of sugar to each 2 pounds of fruit and 1/2 pint of brandy.

Put in layers, with only the sugar and brandy between.

Good for ice creams.

Do not cook it all.

Add some cooked chestnuts to it when using for ice cream, in proportion of 1/2 pint of mixed fruit to each quart of cream.

The recipe in this entry was taken from "With a Saucepan Over the Sea, Quaint and Delicious Recipes from the Kitchens of Foreign Countries" which was selected and compiled by Adelaide Keen. It was published in Boston by Little, Brown and Company in 1902. For the complete copyright-free book visit www.archive.org. Image: Wikipedia.

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