JUBILEE BUNS. — See Buns.
JUBILEE CAKES. — See Cakes.
JUDITHA.— This name is given in Kosher cookery
to the following very delicious dish :
Cook about 1 pint or so of gooseberries in a saucepan
with a little water, rub them through a fine sieve, and work
in two or three well-beaten eggs and sufficient sugar to
sweeten. In the meantime have ready any kind of cream
ice✪ Juditha, moulded and turned out on to a dish ; cut off a crust
or cover and scoop out a portion of the ice, fill the cavity
with the gooseberry pulp, place over the lid, and serve. If
desired, the gooseberry pulp may be mixed with the ice that
was taken out, and then placed in the cavity.
JUGS. — Vessels described as having large bodies and
narrow mouths. Hare and other things cooked in a jar
or jug were called jugged, the term having now a wider
signification.
JUGLANDINE.— The name given to a bitter liqueur
made from the shells of walnuts combined with
quinine.
JUJUBES. — Correctly speaking these are the small
plum-like fruit of an African tree (Zizyphus jujuba)
from which “Jujubes” were made; but modern science
has shown that the same medical results can be obtained
from flavoured gum and water, hence the Jujube fruit
is no longer in demand for this purpose. See Currants,
Liquorice, and Raspberries.
(1) Soak lib. of gum Arabic in 1 pint of hot water,
then strain it in a sugar-boiler, put in 14oz. of caster sugar,
and stir over a slow fire while boiling; reduce it to the
small pearl degree (see Sugar-boiling), then put in Joz. of
essence of roses, and a few drops of prepared cochineal.
Skim, pour it on to a smooth tinned baking-sheet, and put
it to dry in the screen at a moderate heat ; when dried so
that when pressing it is elastic to the touch, take it out of
the screen and let it get cold. Take the preparation out
of the tin, and cut it with a pair of scissors in the form of
diamonds.
(2) Put Jib. of gum Arabic in a pan with 4oz. of caster
sugar and lOoz. of rose-water; stir these at the side of the
fire until dissolved, then strain through a fine hair sieve.
Return the mixture to the pan, and boil gently for ten
minutes, keeping it well skimmed. Brush over the interior
of a shallow tin with oil, pour the mixture into it, and dry
in a warm temperature for three days. Turn it out, and
cut into lozenges. They should be kept dry in a bottle or
tin.
(3) To be able to make these, two pans, fitting one into
the other, with a space in between, will be required. Place
them together, with water in the cavity, put 3|lb. of sugar
into the inner one, with 81b. of Turkey gum, and 3 pints of
water. Boil until a thick mucilage is formed (it will take
seven hours or so), then add a few drops of attar of roses,
pour the mass into square tins, set them in the dry closet
until quite stiff, cut them into shapes with a pair of scissors,
and they are ready for use. Great care must be taken to
have the gum stirred frequently, also all the scum removed,
or it will spoil the clearness of the Jujubes. The water
between the pans must be replenished as it evaporates. Too
much flavouring must not be added, or it will spoil them.
Several days will be required in drying.
JUKES PUDDING. — See Puddings.
Page 171 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
JUBILEE BUNS. — See Buns.
JUBILEE CAKES. — See Cakes.
JUDITHA.— This name is given in Kosher cookery to the following very delicious dish :
Cook about 1 pint or so of gooseberries in a saucepan with a little water, rub them through a fine sieve, and work in two or three well-beaten eggs and sufficient sugar to sweeten. In the meantime have ready any kind of cream ice, moulded and turned out on to a dish ; cut off a crust or cover and scoop out a portion of the ice, fill the cavity with the gooseberry pulp, place over the lid, and serve. If desired, the gooseberry pulp may be mixed with the ice that was taken out, and then placed in the cavity.
JUGS. — Vessels described as having large bodies and narrow mouths. Hare and other things cooked in a jar or jug were called jugged, the term having now a wider signification.
JUGLANDINE.— The name given to a bitter liqueur made from the shells of walnuts combined with quinine.
JUJUBES. — Correctly speaking these are the small plum-like fruit of an African tree (Zizyphus jujuba) from which “Jujubes” were made; but modern science has shown that the same medical results can be obtained from flavoured gum and water, hence the Jujube fruit is no longer in demand for this purpose. See Currants, Liquorice, and Raspberries.
(1) Soak lib. of gum Arabic in 1 pint of hot water, then strain it in a sugar-boiler, put in 14oz. of caster sugar, and stir over a slow fire while boiling; reduce it to the small pearl degree (see Sugar-boiling), then put in Joz. of essence of roses, and a few drops of prepared cochineal. Skim, pour it on to a smooth tinned baking-sheet, and put it to dry in the screen at a moderate heat ; when dried so that when pressing it is elastic to the touch, take it out of the screen and let it get cold. Take the preparation out of the tin, and cut it with a pair of scissors in the form of diamonds.
(2) Put Jib. of gum Arabic in a pan with 4oz. of caster sugar and lOoz. of rose-water; stir these at the side of the fire until dissolved, then strain through a fine hair sieve. Return the mixture to the pan, and boil gently for ten minutes, keeping it well skimmed. Brush over the interior of a shallow tin with oil, pour the mixture into it, and dry in a warm temperature for three days. Turn it out, and cut into lozenges. They should be kept dry in a bottle or tin.
(3) To be able to make these, two pans, fitting one into the other, with a space in between, will be required. Place them together, with water in the cavity, put 3|lb. of sugar into the inner one, with 81b. of Turkey gum, and 3 pints of water. Boil until a thick mucilage is formed (it will take seven hours or so), then add a few drops of attar of roses, pour the mass into square tins, set them in the dry closet until quite stiff, cut them into shapes with a pair of scissors, and they are ready for use. Great care must be taken to have the gum stirred frequently, also all the scum removed, or it will spoil the clearness of the Jujubes. The water between the pans must be replenished as it evaporates. Too much flavouring must not be added, or it will spoil them. Several days will be required in drying.
JUKES PUDDING. — See Puddings.
Records on this page
Juditha