Preventing Browned Fruit
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 351. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Fruit is much more appealing when it looks freshly cut. To keep fruits such as apples, pears, peaches, apricots, and nectarines from turning brown after they're cut, dip the fruit into, or brush it with, lemon juice or a mixture of lemon juice and water. A mixture of water and ascorbic-acid color keeper, mixed according to package directions, works well, too.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.