Modern cookery, in all its branches; reduced to a system of easy practice / [Eliza Acton].

  • Acton, Eliza, 1799-1859
Date:
1849
Catalogue details

Licence: Public Domain Mark

Credit: Modern cookery, in all its branches; reduced to a system of easy practice / [Eliza Acton]. Source: Wellcome Collection.

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    boil the preserve again quickly for twenty-five minutes. One pound of white currant-juice added in the first instance to four of the strawberries, will greatly improve this preserve, which will be quite firm, and sufficiently, but not over sweet. Strawberries, 6 lbs.; 35 minutes. Sugar, 3 lbs.; 25 minutes. Or : strawberries, 4 lbs.; currant-juice, 1 lb. t 30 to 35 minutes. Sugar, 2.] lbs.: 25 minutes. 05s‘. e do not think it needful to give directions with each sepal ate leceipt for skimming the preserve with care, and keeping it constantly sthred, but neither should in any case be neglected. STRAWBERRY JELLY. This, when made with fine, full-flavoured, scarlet straw- berries, IS a very delicious preserve, and is by many persons preferred to guava jelly, which it greatly resembles. Stalk the fruit, bruise it very slightly, and stir it for a few minutes over a gentle fire; strain it without pressure, weigh, and boil it quickly for twenty minutes in a German enamelled stew.pan, 01 preseivmg-pan, if possible, that the colour may not be injured; take it from the fire, and stir into it twelve ounces of sugar to the pound of juice ; when this is dissolved, boil it again quickly for twenty minutes, clear it perfectly from scum, and pour it into jars or glasses. The preserve will be firmer, and require less boiling, if one fourth of red or white currant- juice be mixed with that of the strawberries, but the flavour wifi not then be quite so perfect. A superior jelly to this is made by taking an equal weight of juice and sugar, and by hoihng the latter to candy Height, before the juice (which Sl oulu previously be boiled live minutes) is add«l to it; and stin-ed together oil' the fire until this is S m?' tquickly from ten to twenty rei ce wlhl“'' f® ‘'fquired varying very much from the dilfe- rciice which is found in the quality of the fruit. 4 lbs™-“2oml?^ f juutes. Juice of-strawberries, 1.,, 2°“uinitcs. Sugar, 3 lbs.; 20 minutes. Or: iuic» of 4 lbs.77dto minhr‘“'- another very fine strawberry jelly. clear,^w5,rh^^nnd^?t'^^t^^ through a cloth, strain it sugar, driSd’aiid proportion of the finest place the uresorvipowder; wnen this is dissolved, k Piescrviiig-pan over a very clear fire, and stir tlm