FRUIT CUP

Ingredients

• twelve lemons
• half a pound of powdered sugar
• a very ripe pineapple
• one quart of berries
• two pounds of powdered sugar
• three quarts of ice water

Method

1. 1

   Pare the yellow rind from the lemons and squeeze the juice over it in an earthen bowl.

2. 2

   Let it stand overnight.

3. 3

   Slice the pineapple and let it lay in half a pound of powdered sugar overnight.

4. 4

   Crush the berries and let them lay in half a pound of powdered sugar overnight.

5. 5

   Strain off the juice, mix with two pounds of powdered sugar and three quarts of ice water, and stir until dissolved.

6. 6

   Strain again and chill until use.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 390. The excerpt below is the record exactly as published.

FRUIT CUP. Pare the yellow rind very thinly from twelve lemons, squeeze the juice over it in an earthen bowl, and let it stand over night if possible. Pare and slice thinly a very ripe pineapple, and let it lay over night in half a pound of powdered sugar. Crush one quart of berries, and let them lay over night in half a pound of powdered sugar. If all these ingredients cannot be prepared the day before they are used, they must be done very early in the morning, because the juices of the fruit need to be incorporated with the sugar at least twelve hours before the bev- erage is used. After all the ingredients have been properly prepared, as above, strain off the juice, carefully pressing all of it out of the fruit ; mix it with two pounds of powdered sugar and three quarts of ice water

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