Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Fruit Bouillon
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Add sweet croutons made with brown sugar.
A modern interpretation · AI-generated from the original record
Ingredients
- One box of cherries
- one pint of raspberries
- three-fourths pint of currants
- three pints of water
- tablespoon of corn starch
Method
Boil cherries, raspberries, and currants in water until tender.
Strain and sweeten to taste.
Thicken slightly with corn starch.
Serve cold or hot.
Nutrition per serving
67Calories
1 gProtein
15 gCarbs
0 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 1. The excerpt below is the record exactly as published.
FRUIT BOUILLON. Miss Amy R. Rodgers. (A Danish Recipe.) Grape juice, with a little lemon. Huckleberry (using one quart of fruit to one of water) with lemon. Strawberry or blackberry juice may be used. The syrup from canned fruit and jelly may also be util- ized. A good combination is : One box of cherries., one pint of raspberries, three-fourths pint of currants. Boil together in three pints of water till very tender. Strain through a seive or cheese cloth laid in colander. Heat again and sweeten to taste. Thicken slightly with tablespoon of corn starch
Cook this with the app: pantry check, scaling, and the assistant.