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Fruit Preserves
From Harper's cook book encyclopædia, 1902
Serves 7
Surplus juice can be bottled for pudding sauce.
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
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 326. The excerpt below is the record exactly as published.
pound of granu- lated sugar is allowed for each pound of prepared fruit. Begin by putting 2 lbs. of strawberries in the bottom of a broad stone jar, add i lb. of goose- berries (unless the seeds are objec- tionable) and 2 lbs. of cherries of the same or of different colors, and sprinkle each layer of fruit with its own weight of sugar. Dissolve I oz. of salicylic acid in a pint of pure alco- ho
Cook this with the app: pantry check, scaling, and the assistant.