Fruit Cup
From The new practical housekeeping, 1890
Serves 10
Juices need to be incorporated with sugar at least twelve hours before use.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 157. The excerpt below is the record exactly as published.
Fruit Cup. — Pare the yellow rind very thinly from twelve lem- ons, squeeze tne juice over it in an earthen bowl, and let it stand overnight if possible : pare and slice thinly a very ripe pine-apple, and let it lay overnight in a half pound powdered sugar ; crush one quart berries and let them lay overnight in half pound 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 beverage 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 powdered sugar and three quarts ice-water
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Cook this with the app: pantry check, scaling, and the assistant.