Fruit Beverage

Ingredients

• Sugar, 1 cup
• fruit juice, 1 cup
• Water, 1.5 cups
• the equivalent in lemon juice, 1 cup

Method

1. 1

   Combine desired fruit juices and add water according to the strength desired.

2. 2

   Sweeten with sugar, preferably made into a syrup before adding.

3. 3

   For mild fruit juices, add a small amount of lemon juice to improve flavor.

Nutrition per serving

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 115. The excerpt below is the record exactly as published.

FKriT BEVERAGE. Any desired combination of fruit juices may be used, and water added accord- ing to the strength desired for the beverage. In sweetening with sugar, it is more economical to make the sugar into a sirup before adding to the fruit juice. With mild fruit juices, a small amount of lemon juice improves tlie flavor. Average proportions for a fruit drink are: Sugar, i cup (or the equivalent in T.omon juice, i eup. sirup). Raspberry, loganberry, or other fruit Water, lA cups. juice, 1 cup. USE AXD PEEPAEATION OF FOOD. 177 TRXJIT PUNCH. Strawberry, rospherry, loganberry, or Strong tea, i cup. grape ,]moc, 1 cup. Sugar (or the equivalent in sirup), 1 •Tuice of 2 orangps. cup. Juice of 3 lemons. Water, 1 quart. (jrat(Hl pineapple, h can. GRAPE SPONGE. G'l-anulated gelatin, 2 tablespoons. Sugar (or the equivalent in sirup), f Grai)e juice, 1 cup. cup. I.enion juice, i cup. Two egg whites. Boiling water, 1 cup. S

Cook this with the app: pantry check, scaling, and the assistant.