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.

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    through a thick strainer or jelly-bag, and weigh it; boil it quickly from fifteen to twenty minutes; take it from the fire, and stir in it till dissolved three-quarters of a pound of sugar to the pound of juice; remove the scum with care, and boil the preserve again quickly from eight to twelve minutes, or longer should it not then jelly firmly on the skimmer. When the fruit is very acid, an equal weight of juice and sugar may be mixed together in the first instance, and boiled briskly for about twenty minutes. It is impossible to I indicate the precise time which the jelly will require, so much de- pends on the quality of the plums, and on the degree of boiling previously given to them in the water-bath. When properly made it is remarkably transparent and very firm. It should be poured into shallow pans or small moulds, and turned from them before it is served. When the imperatrice plum cannot be procured, any other that will give a pale red colour to the juice will answer. The bullaces alone make an admirable preserve; and even the commoner kinds afford an excellent one. Juice of the shepherd’s bullace and imperatrice, or other red plum, 4 lbs: 15 to 20 minutes. Sugar, 3 lbs. : 8 to 12 minutes. Or juice of bullaces and sugar, equal weight: 20 minutes. Obs.'—.After the juice has been poured from the plums they may be stoned, pared, weighed, and boiled to a paste; then six ounces of sugar added to the pound, and the boiling continued until the preserve is again very dry; a small portion of the juice should be left with the fruit for this. VERY FINE IMPERATRICE PLUM MARMALADE. E Weigh six pounds of the fruit when it is quite ripe, hut before the frost has touched it; give each plum a cut as it is thrown into the preserving-pan, and when all are done boil them from thirty-five to forty minutes, taking out the stones as they rise to the surface, when they are quite detached from the flesh of the fruit. Draw back the pan from the fire, stir in two pounds of good sugar beaten to powder, and boil the preserve quickly for fifteen minutes. The imperatrice plum is of itself so sweet that this proportion of sugar makes with it a very rich preserve. Imperatrice plums (without the stalks) 6 lbs.: boiled 35 to 40 minutes. Sugar 2 lbs. (added after the stones are out) : 15 minutes. Obs.—Some slight trouble would be avoided by pressing the fruit through a sieve after the first boiling; but we do not think the marmalade would be improved by being freed from the skins of the plums. TO DRY IMPERATRICE PLUMS. (An easy method.') Tut them into jars, or wide-necked bottles, with half a pound of