Miss B.'s Fruit Soup
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 61. The excerpt below is the record exactly as published.
Miss B.'s Fruit Soup. — Take one quart of gluten stock (pre- pared by boiling two cups of good wheat bran in three pints of water until reduced to one quart ) ; one cup of dried apples, pre- viously cut into small bits, and stewed until tender and the juice evaporated ; three fourths of a cup of currant juice, three fourths of a cup of pineapple juice; one tablespoonful of sugar, and a little grated lemon rind for flavoring
Cook this with the app: pantry check, scaling, and the assistant.