Fruit Juice, to Preserve

Name: Fruit Juice, to Preserve
Ingredients: all the juice attainable from the fruit; Sugar may be added to the bottle

From The "Queen" cookery books: Pickles and Preserves, 1902

This juice is particularly good for ices.

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

0Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (15 nutrients)

Calories0 kcal

Protein0 g

Carbohydrates0 g

Sugars0 g

Total Fat0 g

Sodium0 mg

Potassium0 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Water0 g

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 15. The excerpt below is the record exactly as published.

Fruit Juice, to Preserve— Fruit juice can be pre- pared in precisely the same way as the fruit, i.e.r wring all the juice attainable from the fiuit, botLe, and boil in the bain-marie for twenty minutes, then finish off just like the other recipes. Sugar may be added to the bottle

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