Fruit Nectar
From The national course in home economics, 1917
Serves 18
Recipe by A. Carl.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 247. The excerpt below is the record exactly as published.
FRUIT NECTAR. Remove the rind of three lemons, and put it in an earthenware jar with one pound of chopped raisins and one and one-half pounds of sugar. Pour over these ingredients two gallons of boiling water
Cook this with the app: pantry check, scaling, and the assistant.