Acid in Bottled Fruit.
A large quantity of the free acid which exists in bottle rhubarb, cherries gooseberries, currants, and other fruits may be corrected by the use of a small quantity of bi-carbonate df soda, without in the least affecting the flavour. To an ordinary-sized pie or pudding, add as much soda as will cover a shilling, or a little more if the fruit is very sour.
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Bibliographic details
Taranaki Daily News, 2 September 1933, Page 17 (Supplement)
Word Count
68Acid in Bottled Fruit. Taranaki Daily News, 2 September 1933, Page 17 (Supplement)
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