Weigh equal quantities of fruit and grated loaf
sugar✪ Strawberries Preserved Whole. Take a large bowl, put the fruit and sugar
into it in alternate layers, keeping as much sugar as
will cover the fruit entirely on the top. Let it stand
about 20 hours. Then put it into a preserving pan,
and after it comes to boil (it. should boil 20 or 30
minutes according to the state of the fruit), then
put it into jars. In making this quantity of jam
there should not be more than 81bs. or 9lbs. of fruit
done at a time so as to keep the strawberries whole.
Miss H. Clements.
Tomato Jam.
3lbs. green Tomatoes.
2lbs. Sugar.
1 Lemon (juice and rind)✪ Tomato Jam.
A little Water.
Boil gently till it is well done, clear, and the syrup
thick.
Mrs. Hawkesworti-i.
225
I
IN AID OF THE FUND FOR THE REMOVAL OF
To Preserve Currants for Bottling1.
To 9lbs. of fruit add 5lbs. of loaf sugar✪ To Preserve Currants for Bottling. Set it
to boil for io minutes, pour into an earthenware
jar and when quite cold put into wide-necked bottles
and cover them with oil or mutton suet melted. Set
the bottles in a cool place and when the suet is quite
cold tie down with paper.
Miss M. Perkin.
To Bottle Fruit (1).
To every pound of fruit put 6ozs. of sugar✪ To Bottle Fruit (1).
Place them in a pan over the fire and boil six
minutes ; put into bottles previously held over
sulphur; paste down with paper immediately. The
bottles should be hot when the fruit is put into them.
Done in this way the fruit will keep for 12 months.
Mr. Nappe r.
To Bottle Fruit (2).
Fill the bottles with fruit and set them on the fire
in a saucepan, or fish kettle, of cold water, till the
temperature of the water rises to 1300; keep it at
that for 30 minutes. Then fill up the bottles with
boiling water✪ To Bottle Fruit (2), covering the top with salad oil, and
tie down immediately with bladder.
Miss Ei.derton.
To Bottle Fruit (3).
Boil Joz. salicylic acid in 4pts. of water till it is
dissolved — should there be any waste in the boiling
make the quantity up to qpts. again, and then dis-
solve Jib. of white sugar in it. Pour over the fruit
in the bottles and tie down when cold.
Miss Sumner.
226
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
To Preserve Pears or other Fruit.
Make a syrup of i lb. sugar to ipt. water, boil
20 minutes; then to each pound of sugar add 2lbs.
of pears✪ To Preserve Pears or other Fruit, pared and cut in halves and cored. Boil
in the syrup till tender, put into bottles and skin
over while hot.
Mr. Napper.
To Bottle Green Gooseberries.
Make the bottles hot and dry in the oven, then fill
with picked fruit, not too full. Pour boiling water✪ To Bottle Green Gooseberries
over, covering the berries to the top of the bottle.
Cork down as soon as possible, and keep in a cool,
dry place. Any other fruit can be done in the same
way.
Miss Macpherson.
Vegetable Marrow Jam.
3lbs. Marrow.
3lbs. Sugar.
20zs. lump Ginger, bruised.
2 Lemons.
12 Cayenne Pods✪ Vegetable Marrow Jam.
Soak the marrow for 12 hours, pour off the water,
put 2lbs. sugar over and leave 12 hours. Add t lb.
sugar, ginger, cayenne pods and lemon juice, and
boil all together until the syrup thickens (i^ to 2
hours). Put in jars and cover.
M. W.
Crab Apple Jelly.
61bs. Crab-apples (wash and remove stalks only)-
3qts. Water✪ Crab Apple Jelly.
Page 84 · 10 recipe records on this page
Presented as published in 1907. 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
Weigh equal quantities of fruit and grated loaf sugar. Take a large bowl, put the fruit and sugar into it in alternate layers, keeping as much sugar as will cover the fruit entirely on the top. Let it stand about 20 hours. Then put it into a preserving pan, and after it comes to boil (it. should boil 20 or 30 minutes according to the state of the fruit), then put it into jars. In making this quantity of jam there should not be more than 81bs. or 9lbs. of fruit done at a time so as to keep the strawberries whole.
Miss H. Clements.
Tomato Jam.
3lbs. green Tomatoes.
2lbs. Sugar.
1 Lemon (juice and rind).
A little Water.
Boil gently till it is well done, clear, and the syrup thick.
Mrs. Hawkesworti-i.
To Preserve Currants for Bottling1.
To 9lbs. of fruit add 5lbs. of loaf sugar. Set it to boil for io minutes, pour into an earthenware jar and when quite cold put into wide-necked bottles and cover them with oil or mutton suet melted. Set the bottles in a cool place and when the suet is quite cold tie down with paper.
Miss M. Perkin.
To Bottle Fruit (1).
To every pound of fruit put 6ozs. of sugar. Place them in a pan over the fire and boil six minutes ; put into bottles previously held over sulphur; paste down with paper immediately. The bottles should be hot when the fruit is put into them. Done in this way the fruit will keep for 12 months.
Mr. Nappe r.
To Bottle Fruit (2).
Fill the bottles with fruit and set them on the fire in a saucepan, or fish kettle, of cold water, till the temperature of the water rises to 1300; keep it at that for 30 minutes. Then fill up the bottles with boiling water, covering the top with salad oil, and tie down immediately with bladder.
Miss Ei.derton.
To Bottle Fruit (3).
Boil Joz. salicylic acid in 4pts. of water till it is dissolved — should there be any waste in the boiling make the quantity up to qpts. again, and then dissolve Jib. of white sugar in it. Pour over the fruit in the bottles and tie down when cold.
Miss Sumner.
To Preserve Pears or other Fruit.
Make a syrup of i lb. sugar to ipt. water, boil 20 minutes; then to each pound of sugar add 2lbs. of pears, pared and cut in halves and cored. Boil in the syrup till tender, put into bottles and skin over while hot.
Mr. Napper.
To Bottle Green Gooseberries.
Make the bottles hot and dry in the oven, then fill with picked fruit, not too full. Pour boiling water over, covering the berries to the top of the bottle. Cork down as soon as possible, and keep in a cool, dry place. Any other fruit can be done in the same way.
Miss Macpherson.
Vegetable Marrow Jam.
3lbs. Marrow.
3lbs. Sugar.
20zs. lump Ginger, bruised.
2 Lemons.
12 Cayenne Pods.
Soak the marrow for 12 hours, pour off the water, put 2lbs. sugar over and leave 12 hours. Add t lb. sugar, ginger, cayenne pods and lemon juice, and boil all together until the syrup thickens (i^ to 2 hours). Put in jars and cover.
M. W.
Crab Apple Jelly.
61bs. Crab-apples (wash and remove stalks only)- 3qts. Water.
Records on this page
Strawberries Preserved WholeTomato JamTo Preserve Currants for BottlingTo Bottle Fruit (1)To Bottle Fruit (2)To Preserve Pears or Other FruitTo Preserve Pears or other FruitTo Bottle Green GooseberriesVegetable Marrow JamCrab Apple Jelly