Fruit Juices
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a quart of fruit-juice
- two quarts of strawberries
- three teaspoonfuls of arrowroot moistened
Method
- The juice of oranges, strawberries, currants, or any fruit makes a delicious first course for luncheon in summer time or the fruit season, when prepared as directed below.
- It is served cold in small glasses and eaten with a spoon.
- Take a quart of fruit-juice;
- this will require about a dozen oranges, or two quarts of strawberries or other juicy fruit;
- strain it through filter paper to make it clear (see page 415);
- put it in an earthenware or porcelain-lined saucepan on the fire, and as soon as it steams, stir in three teaspoonfuls of arrowroot moistened in a little cold water.
- Cook it until clear;
- then add a half cupful of sugar (or more if an acid fruit), and as soon as the sugar is dissolved turn it into a bowl to cool.
- At the moment of serving put a piece of ice in each glass.