Bottled Fruit Pulp
From The "Queen" cookery books: Pickles and Preserves, 1902
This method preserves the taste of fresh fruit.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 13. The excerpt below is the record exactly as published.
bottled fruit pulp, which is very easily prepared, and will enable one to have apparently fresh fruit puree all the year round. For this choose perfectly ripe (but not the least over ripe ) fruit, freshly gathered on a dry, hot day, and pulp this fruit, raw, through a delicately clean CANNING AND BOTTLING. 27 and freshly scalded, but quite dry, tammy or fine sieve, and pack this pulp into clean, dry, wide- mouthed bottles (but without any sugar) , cork these down tightly, covering the bottles with moistened bladder ; set these bottles in a kettleful of cold water
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Cook this with the app: pantry check, scaling, and the assistant.