Canning, preserving and pickling / by Marion Harris Neil.

  • Neil, Marion Harris.
Date:
[1914?]
Catalogue details

Licence: In copyright

Credit: Canning, preserving and pickling / by Marion Harris Neil. 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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    QUINCE LIQUEUR Ripe yellow quinces Sugar 1 quart best whisky 1 lb. (2 cups) sugar Wipe the quinces well with a dry cloth, then grate on a coarse grater without peeling them. Sprinkle sugar over the quinces, and leave them until next day. Press the quinces to extract all the juice, and filter through a jelly bag. Measure the juice, and for every quart mix with it one quart of whisky and one pound of sugar. Pour the mixture into a large bottle, and let it stand in a warm place for two weeks, shaking it twice every day. At the end of that time pour the liquor off into bottles and cork. Procure ripe raspberries, bruise them thoroughly, and let them stand in a cool place for two days. Now strain through muslin, and to every pint of juice allow one cupful of sugar. Let it boil gently for three-fourths of an hour, and be very careful to remove the scum as it rises. When it has cooled pour it into dry bottles and cork securely. Keep in a cool, dry place. Fruit Syrups: Every housewife, and especially RASPBERRY SYRUP Ripe raspberries Sugar