Fruit Mush
From Cooking and castle-building, 1880
A delicate dessert suitable for children and invalids.
Presented as published in 1880. 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 Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 61. The excerpt below is the record exactly as published.
a quart of berries, fresh or canned, add a joint of water, and sugar to taste. Boil slightly, just enough to cook the fruit ; and when nearly done, add corn-starch, arrowroot, or wheat flour, w^et with cold water, to thicken the juice and form a mush or jelly of the fruit. Serve cold, with sweet cream." "Kate, I never ate a more delicate, delicious dessert than these fruit mush
Cook this with the app: pantry check, scaling, and the assistant.