Tutti Frutti

Ingredients

• 1 tablespoon mashed strawberries
• 1 peach, cut fine
• 1 tablespoon pineapple, cut fine
• the juice of a lemon
• 1 tablespoon of sugar

Method

1. 1

   Mix well, strain through a jelly bag, mix with pounded ice and pour on water.

Nutrition per serving

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 424. The excerpt below is the record exactly as published.

TUTTI FRUTTI. — Take 1 tablespoon mashed strawberries, 1 peach, cut fine, 1 tablespoon pineapple, cut fine, the juice of ^ a lemon, 1 tablespoon of sugar; mix well, strain through a jelly bag, mix with pounded ice and jpour on water. CIDER — To improve cider, strain it through flannel while new and sweet, and put into each barrel ^ lb. white sugar, and suspend a bag of raisins in it. If acidity appears in cider, add a little bak- ing soda, which neutralizes the acid, but add it on the first appear- ance of acidity. If cider turns black it is caused by the presence of oxide of iron which turns dark on exposure to the air; adding a little tartaric acid will usually correct it. GINGER POP. — Infuse 8 oz. bruised root ginger in 5 gallons boiling water; add 4 lbs. sugar, and 2 oz. cream of tartar, and 1 oz. tartaric acid; when lukewarm, strain, add 1 quart yeast, and 1 bot- tle lemon essence to flavor; let stand over night and bottle. LEMON BEER Into 2 gallons of boiling water put 2 lbs. sugar, the thin yellow peel of 2 lemons, and 1 oz. bruised ginger; when lukewarm add -| pint yeast; let stand over night, or a little longer, to ferment, and bottle. MILK BEER. — Into 4 cups water put ^ cup of buttermilk and 3 tablespoons of sugar, and let it stand in a warm place 10 hours; then pour from 1 vessel to another until smooth; bottle and let stand a day. Serve ice cold. 570 SYRUPS SPRUCE BEER. — Into 4 gallons of water put 3 lbs. sugar, ^ oz. essence of spruce, a little zest of lemon, 1 oz. ginger, and ^ pint of yeast; let stand 24 hours, and bottle. SYRUPS. Fruit syrups are made by adding enough sugar to fruit juices to preserve them. Fine flavored fruit should be used, because syrup of fine flavor cannot be made from fruit lacking flavor. Decayed fruit also will affect the flavor of the syrup, and should not be used. If fruit juice is allowed to stand 2 or 3 days until fermentation begins, it will change the pectose it contains so that it will not jelly, and jellying is not desired with fruit syrups. They should be made in granite, porcelain or aluminum kettles, as the acids the fruit juices contain will act on other metals and change and injure the color of the syrups, while in metals like brass, tin, and copper they will also develop poisonous compounds. If boiled hard, or heated too hot, it will injure the flavor and color of the syrups. A double boiler is the best to use to prevent this. Stir syrups with a wooden spoon. Fruit syrups can be used when fruits are out of season, and they not only make delicious drinks, but they can also be used for pud- dings, water ices and ice creams. They are best kept in a dark, dry and cool X3lace. SIMPLE SYRUP.— Take 2 quarts water and 7 lbs. white sugar; heat gently until dissolved, and strain BARBERRY SYRUP.— Take good ripe bar- berries, strip them, and put them in a porcelain kettle with water enough to cover them; let them simmer gently, but do not boil or burn them, and when done squeeze out and strain the juice; allow 1 quart sugar to 1 pint of juice and set the pitcher holding them into a pan of boiling water until the sugar is dissolved; then bottle it, BLACKBERRY SYRUP.-Take ^ gallon black- berry juice, add 4 cups white sugar (heaping), -| oz. each of allspice, cinnamon and nutmeg, and { oz, cloves; pulverize the spice, boil all for ^ hour, strain, and when cold, bottle and cork closely. CHERRY SYRUP.—Bruise 6 lbs. cherries with the stones in (breaking them); add 3 cups hot water and boil ^ hour, strain SYRUPS 571 through a jelly bag, add 3 lbs. sugar, and boil until it will sink to the bottom of a cup of water when dropped from a spoon ; then turn into jelly cups and cover with paper dipped in the white of egg. To use for a drink, put a spoonful in a glass of water, let stand 10 minutes, stir it, and fill with pounded ice if you have it. CURRANT SYRUP — Mash the currants, cover them over, and let them stand 3 or 4 days to ferment; then strain through a jelly bag, and allow 2 lbs. sugar to each pint of juice; dissolve the sugar slowly (in a fa- ^C%:^v- .<fk rina^boiler is best, as there is no danger ' j of its burning), and then let it become , ^ cold, put it in small bottles, filling them ' -^J^J.^-^ _ full, seal tightly and put away, ^X ij^ , T^; -., Raspberry Syrup can be made the same ^L vB^^ ^^^ way. w^C;r-^ The Raspbebey in some form is found .c^^fefet. throughout Europe and America. There are 2 ^^^^^ kinds — the red and white, the former being most ^^flSr^fflf common. The juice is very wholesome and valu- iiASPBEBKY. able to people of a nervous or bilious tempera- ment. LEMON SYRUP — In a porcelain pan dissolve 2 lbs. white sugar and 2 cups cold water, and let it boil 2 minutes; then add the juice of 4 lemon

Cook this with the app: pantry check, scaling, and the assistant.