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 Liebig and other eminent writers have been as much as possible applied and explained / by Eliza Acton.

  • Acton, Eliza, 1799-1859.
Date:
1864
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 Liebig 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.

    596/748 (page 528)
    [CHAI>. XXIV leave a portion of the fruit unrasped, or mix with the preserve some of the zest which has been grated off, allowing for it its weight of sugar. Or proceed thus : allow to a dozen Seville oranges two fine juicy lemons, and the weight of the whole in sifted sugar, of excellent quality. With a sharp knife cut through the rinds just deep enough to allow them to be stripped off in quarters with the end of a spoon, and throw them for a night into plenty of cold spring-water ; on the following morning boil them sufficiently tender to allow the head of a pin to pierce them easily; then drain them well, let them cool, and scrape out the white part of the rind, and cut the remainder into thin chips. In the mean time have the pulp of the fruit quite cleared from the pips and film; put it with the chips into a preserving pan, heat them slowly, boil them for ten minutes, draw the pan from the fire, and stir gradually in, and dissolve the remainder of the sugar, and boil the preserve more quickly for twenty minutes, or until it thickens and appears ready to jelly. This mode, though it gives a little ad- ditional trouble, will prevent the orange-chips frorq becoming hard, which they will sometimes be if much sugar be added to them at first. The sugar first broken into large lumps, is sometimes made into a very thick syrup, with so much water only as will just dissolve it; the pulp and juice are in that case boiled in it quickly for ten minutes before the chips are added; and a part of these are pounded and stirred into the preserve with the others. March is the proper month for making this preserve, the Seville oranges being then in perfection. For lemon marmalade proceed exactly in the same manner as for this. Rinds of Seville oranges, lightly rasped and boiled tender, 2 lbs.; pulp and juice, 4 lbs.; sugar, 6 lbs.: £ hour. Or, weight of oranges, first taken in sugar, and added, with all the rinds, to the pulp after the whole has been properly prepared. GENUINE SCOTCH MARMALADE. “ Take some bitter oranges, and double their weight of sugar; cut the rind of the fruit into quarters and peel it off, and if the marma- lade be not wanted very thick, take off some of the spongy white skin inside the rind. Cut the chips as thin as possible, and about half an inch long, and divide the pulp into small bits, removing carefully the seeds, which may be steeped in part of the water that is to make the marmalade, and which must be in the proportion of a quart to a pound of fruit. Put the chips and pulp into a deep earthen dish, and pour the water boiling over them; let them remain for twelve or fourteen hours, and then turn the whole into the preserving pan, and boil it until the chips are perfectly tender. When they are so, add by degrees the sugar (which should be previously pounded), and boil it until it jellies. The water in which the seeds have been steeped, and which must be taken from the quantity apportioned to the whole of the preserve, should be poured into a hair-sieve, and the seeds well