The book of preserves (le livre de conserves) : containing instructions for preserving meat, fish, vegetables, and fruit, and for the preparation of terrines, galantines, liqueurs, syrups, petit-fours, &c / by Jules Gouffé ; translated from the French by Alphonse Gouffé.

  • Gouffé, Jules, 1807-1877.
Date:
1871
Catalogue details

Licence: Public Domain Mark

Credit: The book of preserves (le livre de conserves) : containing instructions for preserving meat, fish, vegetables, and fruit, and for the preparation of terrines, galantines, liqueurs, syrups, petit-fours, &c / by Jules Gouffé ; translated from the French by Alphonse Gouffé. Source: Wellcome Collection.

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    pepper, coriandcr seeds, and mace ; add the powdercd saffron ; Sift the whole through a fine hair sieve and keep the curry powder in well corked bottles. COLOURING FOR BONBONS CARMINE Put 1 oz. of lump carminé in a small mortar ; moisten it with a few drops of water ; grind it with the pestle and add, gradually, sufficient water to forai a soft paste ; Add ^ oz. of liquid ammonia and pour the colouring into 3 pints of hot syrup registering 32° on the saccharometer ; Place the vessel containing the syrup (preferably a basin), in water to cool ; When cold put the carminé by, in well corked bottles, for use. OTIIER COLOURS Yellow and green vegetable colourmg being somewhat difîicult of préparation, I advise their being purchased ready for use. Por blue colouring use ultra-marine ground with water ; For lilac and violet colouring use a combination of ultra- marine blue and carminé prepared as above ; for the first put a larger proportion of carminé and for violet let the blue predominate. For orange colouring add sonie carminé to the yellow vegetable colouring.