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On reducing sugar in pies, fruit crisps, etc.
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Lenona
Sep 19, 2021, 3:19:21 PM9/19/21
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Please forgive me if everyone knows this already, but I'm sure there are newbies here OCCASIONALLY...
From The Complete Tightwad Gazette by Amy Dacyczyn, mother of six (this particular article was written in 1992 or earlier):
She quoted one Dot Platter from Imperial, Missouri.
"...One can save half or more on sugar usage and cost when making pies, cobblers, fruit cakes, and fruit salads by using baking soda to neutralize the acid content in these types of dishes.
"For instance, if one uses 1/4 to 1/2 teaspoon of baking soda in a fruit pie, only about half the usual amount of sugar is needed to get the desired sweetness."
Amy wrote:
"...I made two mixed-fruit crisps of strawberries, apples, rhubarb, and blackberries. I added a teaspoon of baking soda and half the usual sugar to one crisp...The crisp with the baking soda and half the sugar was slightly sweeter. Obviously one would have to experiment with different recipes to adjust the sugar and baking soda."
From The Complete Tightwad Gazette by Amy Dacyczyn, mother of six (this particular article was written in 1992 or earlier):
She quoted one Dot Platter from Imperial, Missouri.
"...One can save half or more on sugar usage and cost when making pies, cobblers, fruit cakes, and fruit salads by using baking soda to neutralize the acid content in these types of dishes.
"For instance, if one uses 1/4 to 1/2 teaspoon of baking soda in a fruit pie, only about half the usual amount of sugar is needed to get the desired sweetness."
Amy wrote:
"...I made two mixed-fruit crisps of strawberries, apples, rhubarb, and blackberries. I added a teaspoon of baking soda and half the usual sugar to one crisp...The crisp with the baking soda and half the sugar was slightly sweeter. Obviously one would have to experiment with different recipes to adjust the sugar and baking soda."
Michael Trew
Sep 19, 2021, 3:45:16 PM9/19/21
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for someone here.
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