Modern cookery for private families, reduced to a system of easy practice, in a series of carefully tested receipts, in which the principles of Baron Liebeg and other eminent writers have been as much as possible applied and explained / by Eliza Acton.

  • Acton, Eliza, 1799-1859.
Date:
1875
Catalogue details

Licence: Public Domain Mark

Credit: Modern cookery for private families, reduced to a system of easy practice, in a series of carefully tested receipts, in which the principles of Baron Liebeg and other eminent writers have been as much as possible applied and explained / by Eliza Acton. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    574/718 (page 506)
    No skimmer or other utensil of tin should be used in making it; and an enamelled preserving-pan is preferable to any other for all red fruit. It becomes very firm often after it is stored, when it appears scarcely set in the first instance; it is, however, desirable that it should jelly at once. Fruit kept hot to draw out the juice, £ hour or longer. Boiled quickly without sugar, 15 to 20 minutes To each pound 14 oz. of sugar : 12 to 15 minutes. TO PRESERVE STRAWBERRIES OR RASPBERRIES, FOR CREAMS OR ICES, WITHOUT BOILING. Let the fruit be gathered in the middle of a warm day, in very dry weather; strip it from the stalks directly, weigh it, bruise it slightly, turn it into a bowl or deep pan, and mix with it an equal weight of fine dry sifted sugar, and put immediately into small, wide- necked bottles; cork these firmly without delay, and tie bladder over the tops. Keep them in a cool place, or the fruit will ferment. The mixture should be stirred softly, and only just sufficiently to blend the sugar and the fruit. The bottles must be perfectly dry, and the bladders, after having been cleaned in the usual way, and allowed to become nearly so, should be moistened with a little spirit on the side which is to be next to the cork. Unless these precautions be observed, there will be some danger of the whole being spoiled. Equal weight of fruit and sugar. RASPBERRY JAM. This is a very favourite English preserve, and one of the most easily made that can be. The fruit for it should be ripe and per- fectly sound; and as it soon decays or becomes mouldy after it is gathered, it should be fresh from the bushes when it is used. That which grows in the shade has less flavour than the fruit which receives the full warmth of the sun. Excellent jam for common family use may be made as follows Bruise gently with the back of a wooden spoon, six pounds of ripe and freshly-gathered raspberries, and boil them over a brisk fire for twenty-five minutes; stir to them half their weight of good sugar, roughly powdered, and when it is dissolved, boil the preserve quickly for ten minutes, keeping it well stirred and skimmed. Raspberries, 6 lbs.: 25 minutes. Sugar, 3 lbs.: 10 minutes. VERY RICH RASPBERRY JAM OR MARMALADE. No. I.—Weigh the finest fruit that can be procured, and bruise it with