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Fruit Lozenges

Name: Fruit Lozenges
Yield: 1 servings
Ingredients: each pint of thick, strained fruit juice; one-third pint of sugar; two tablespoons gelatine

From Fruit recipes, 1907

Serves 1

Presented as published in 1907. 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

698Calories

14 gProtein

165 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories698 kcal

Protein14 g

Carbohydrates165 g

Fiber0 g

Sugars157 g

Total Fat0.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium210 mg

Potassium158 mg

Calcium25 mg

Iron0.2 mg

Magnesium8.9 mg

Phosphorus6.3 mg

Zinc0 mg

Copper0.4 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

Folate4.9 mcg

Choline6.3 mg

Caffeine0 mg

Water461 g

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 12. The excerpt below is the record exactly as published.

FRUIT LOZENGES Cherries, currants, or other tart fruits may be made into the old-fashioned lozenges by adding one-third pint (or less) of sugar to each pint of thick, strained fruit juice, simmering together forty minutes and adding when at boiling point two tablespoons gelatine

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