Fruit Juices
From The new practical housekeeping, 1890
Serves 4
Seal in bottles or cans.
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 256. The excerpt below is the record exactly as published.
Fruit Juices. — Mash thejuicy fruits to a pulp, place on fire till scalding hot. Pour into a puree sieve and allow the juice to ma through. Put into bottles or cans and seal and finish as in Canning Fruits by placing them in boiler of cold water and boil for twent^^ minutes. Remove from fire and allow to remain In boiler until cold; then set away for use. In the case of non-juicy fruits
Cook this with the app: pantry check, scaling, and the assistant.