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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    good apples), pared and cored: 25 to 30 minutes. Sugar, 14 ozs.: 10 minutes. EXCELLE^'T DAMSON CHEESE. '\'\'hen the fruit has been baked or stewed tender, as directed above, drain otf the juice, skin and stone the damsons, pour back to them from a third to half of their juice, weigh, and then boil them over a clear brisk fire until they form a quite dry paste; add six ounces of pounded sugar for each pound of the plums; stir them otf the fire until this is dissolved, and boil the preserve again without quitting or ceasing to stir it, until it leaves the pan quite dr^q cud adheres in a mass to the spoon. If it should not stick to the fingers when lightly touched, it will be sufficiently done to keep very long; press it quickly into pans or moulds; lay on it a paper dipped in spirit when it is perfectly cold; tie another fold over it, and store it in a dry place. Bullace cheese is made in the same manner, and almost any kind of plum will make an agreeable preserve of the sort. do each pound of fruit, pared, stoned, and mixed with the juice, and boiled quite dry, 6 ozs. of pounded sugar : boiled again to a dry paste. GEAPE JELLY. Strip from their stalks some fine ripe black-cluster grapes, and stir them with a wooden spoon over a gentle fire until all have burst, and the juice flov^s freely from them ; strain it off Avithout pressure, and pass it through a jelly-bag, or through a tAvice folded muslin ; Aveigh and then boil it rapidly for tAA'enty minutesdrav/ it from the fire, stir in it until dissolved, fourteen ounces of good sugar, roughly poAvdered, to each pound of juice, and boil the jelly quickly for fifteen minutes longer, keeping it constantly stirred, and perfectly aa’cII skimmed. It Avill be very clear, and of a beautiful pale rose-colour. Juice of black-cluster grapes : 20 minutes. To each pound 01 juice, 14 ozs. good sugar: 15 minutes. 06.S. IVe have proved this jelly only AAutli the kind of grape Aviiicn Ave have named, but there is little doubt that fine purple grapes of any sort Avould ansAver for it Avell. ENGLISH GUAVA. DiillnpT> a gallon or two of the large kind o; Dutthpm^^ ^ shepherd’s bullace ; give part of them a cut ni o stone jars, and throw into one of them a pound oi