Fruit Drops
From The "Queen" cookery books: Pickles and Preserves, 1902
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
Nutrition per serving
1160Calories
0 gProtein
297 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1160 kcal
Protein0 g
Carbohydrates297 g
Fiber0.1 g
Sugars271 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.3 mg
Potassium10 mg
Calcium9 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus0 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.2 mg
Caffeine0 mg
Water12 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 87. The excerpt below is the record exactly as published.
Fruit Drops. — Stir together over the fire, almost to boiling point, any good thick fruit juice, with sugar in the proportion of -|lb. of sugar to each half gill of fruit syrup
Cook this with the app: pantry check, scaling, and the assistant.