Fruit Toast without Cream
From Healthful cookery, 1904
Presented as published in 1904. 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 Healthful cookery (1904) by E. E. Kellogg, page 19. The excerpt below is the record exactly as published.
Fruit Toast without Cream. — Turn a can of well-kept blueberries, strawberries, or blackberries into a colander over an earthen dish, to separate the juice from the berries. Place the juice in a por- celain stew-pan, and heat to the boiling point. Place slices of Zwieback in a colander over a dish, and pour over each slice a few spoonfuls of the hot juice to moisten them, allowing the juice to drain off rapidly, so as not to leave the Zwieback mushy. To the remainder of the boiling juice add flour, rubbed smooth in a little cold water to thicken — a tablespoonful of flour to a pint of juice
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