This site is the complete 1907 book Fruit Recipes: A Manual of the Food Values of Fruits, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
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The Book
3 recipes
Introductory Recipes
43 recipes
The Apple
68 recipes
The Pear
34 recipes
Recipes
13 recipes
The Peach and Apricot
37 recipes
The Cherry
27 recipes
The Plum
41 recipes
The Grape
35 recipes
Melons
27 recipes
A Cluster of Berries
130 recipes
The Lemon
49 recipes
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Highlights
Lemon Crackers
Two cups of sugar, one each of shortening and milk, two eggs, grated rind of three lemons, and two ounces of baking ammonia, with…
Pomegranate Ice
Cut a dozen ripe pomegranates in half and remove seeds from the rind carefully. In the juice stir till dissolved one pound of…
Plain Tapioca or Sago
Allow one-half cup tapioca or sago to one quart of cold milk. Let soak in part of the milk till softened well. Place the rest of…
Pineapple Sponge
Grate one small pine (or use one-half pint can of preserved fruit), add two-thirds cup of sugar and one-half cup of 243 water…
Grape Farina
Stew clean, stemmed grapes till soft enough to put through a sieve. Allow for each cup of this two tablespoons of farina and…
Banana Cup Cake
One cup of sugar, three of flour, one and a fourth cups of banana pulp, and two teaspoons of baking-powder. Grate orange or lemon…