To Bottle Fresh Fruit
From The Toronto Cook Book, 1915
Serves 6
Store in a dry place.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 170. The excerpt below is the record exactly as published.
To Bottle Fresh Fruit Take fresh fruit, such as currants, raspberries, cherries, gooseberries, plums of all kinds, damsons, etc., (full-grown but not too ripe, and gathered in dry weather), pick off the stalks without bruising or breaking the skin, and reject any kind that is at all blemished. If gathered in the damp, or if the skins are cut at all, the fruit will mould. Have ready some perfectly dry wide-mouthed glass bottles, with new corks to fit them tightly
Cook this with the app: pantry check, scaling, and the assistant.