Fruit, Juice of
From Cassell's dictionary of cookery, 1892
Serves 1
Time to boil is half an hour.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 559. The excerpt below is the record exactly as published.
Fruit, Juice of. — For ordinary household purposes the fruit is better pulped. Squeeze out -with a wooden spoon all the juice and pulp of any fruit, and strain it through a coarse wire sieve, which will not pass the skins or seeds. To every pound add four ounces of refined sugar
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