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Fruit Juice Preserving
From Buckeye cookery, 1892
Serves 1
Canned fruit juice may be used in the same way.
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
Nutrition per serving
788Calories
0 gProtein
202 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories788 kcal
Protein0 g
Carbohydrates202 g
Fiber0 g
Sugars194 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium179 mg
Potassium156 mg
Calcium16 mg
Iron0.1 mg
Magnesium5.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C123 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water459 g
As published
This recipe was extracted from Buckeye cookery (1892), page 257. The excerpt below is the record exactly as published.
each pint of juice, add six ounces pure granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.