Strawberry Acid
From The complete cook book, 1900
Serves 10
Keep bottles erect.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 151. The excerpt below is the record exactly as published.
STRAWBERRY ACID. Put twelve pounds fruit in a pan. Cover it with two quarts water, having previously acidulated the water with five ounces tartaric acid. Let it remain forty- eight hours. Then strain, taking care not to bruise the fruit. To each pint of juice add one pound and a half powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.