Canned Fruit Juices
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 262. The excerpt below is the record exactly as published.
CANNED FRUIT JUICES. Many times it becomes desirable to use the juices of fruits for color- ing and flavoring and by putting these up in the fruit season they are always ready. Select sound ripe fruit, press out the juice, and strain through a flannel bag. To each pint of juice add one cupful of white granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.