 ... fruit and sugar (sucrose), with or without spices or vinegar, by boiling to a pulpy or semi-solid consistence, and conforms in name to the fruit used, and in its preparation not less than forty-five (45) pounds of fruit are used to each fifty-five...  Annual Report - Page 31by Indiana State Board of Health - 1907Full view - About this book
 | 1908 - 696 pages
...(sucrose) is added, and conforms in name to the fruit used in its preparation. 13. Glucose jelly* is jelly in which a glucose product is used In place of sugar (sucrose). o. VEGETABLES AND VEGETABLE PRODUCT'S. 1. Vegetables are the succulent, clean, sound, edible parts... | |
 | Vermont. State Board of Health - 1905 - 1256 pages
...and conforms in name to the fruit used in its preparation. 11. Glucose fruit butler, is fruit butter in which a glucose product is used in place of sugar (sucrose). 12. Jelly is the sound, semi-solid, gelatinous product made hy boiling clean, sound, properly matured... | |
 | Harvey Washington Wiley - 1907 - 686 pages
...not less than forty-five (45) pounds of fruit are used to each fifty-five (55) pounds of sugar. 9. Glucose jam, glucose marmalade,^ is jam in which a...addition of sugar and spices or vinegar, and conforms in name to the fruit used in its preparation. 11. Glucose jruit butler^ is fruit butter in which a glucose... | |
 | Illinois. State Food Commissioner - 1907 - 292 pages
...by boiling to a pulpy or semisolid consistence, and conforms in name to the fruit or fruits used. 9. Glucose jam, glucose marmalade,* is jam in which a...(sucrose). 10. Fruit butter* is the sound product made from clean, sound, properly matured and prepared fruit, with or without the use of additional juices from... | |
 | Harvey Washington Wiley - 1907 - 676 pages
...than forty-five (45) pounds of fruit are used to each fifty-five (55) pounds of sugar. 9. Glucose fam, glucose marmalade,^ is jam in which a glucose product is used in place of sugar (sucrose). 10. Fruit InMcr^ is the sound product made from fruit juice and clean, sound, properly matured and prepared fruit,... | |
 | 1907 - 700 pages
...(sucrose) is added, and conforms in name to the fruit used in its preparation. 13. GLUCOSE JELLY is jelly in which a glucose product is used in place of sugar (sucrose). b. Vegetables and Vegetable Products. 1. VEGETABLES are the succulent, clean, sound, edible parts of... | |
 | Arthur Philip Greeley - 1907 - 196 pages
...(sucrose) is added, and conforms in name to the fruit used in its preparation. 13. Glucose jelly is jelly in which a glucose product is used in place of sugar (sucrose). b. VEGETABLES AND VEGETABLE PRODUCTS. 1. Vegetables are the succulent, clean, sound, edible parts of... | |
 | 1907 - 372 pages
...preserve in which honey is used in place of sugar (sucrose) sirup. 7. Glucose preserve t is preserve in which a glucose product is used in place of sugar (sucrose) sirup. 8. Jam, marmalade,^ is the sound product made from clean, sound, properly matured and prepared... | |
 | Harvey Washington Wiley - 1907 - 766 pages
...preserve in which honey is used in place of sugar (sucrose) sirup. 7. Glucose preserve ] is preserve in which a glucose product is used in place of sugar (sucrose) sirup. 8. Jam, marmalade,] is the sound product made from clean, sound, properly matured and prepared... | |
 | Illinois. State Food Commissioner - 1908 - 268 pages
...are used to each fiftyfive (55) pounds of sugar. 9. Glucose jam, glucose marmalade,] is jam in which glucose product is used in place of sugar (sucrose). 10. Fruit butter* is the sound product made from clean, sound, properly matured and prepared fruit, with or without additional juice from the kind of... | |
| |
