Put in a stew-jar or pan with the lid on and let them
*,stew slowly for 4 hours, then pour all through a
jelly bag and let the syrup run through without
bruising. Then to each pint of syrup add xlb. sugar
(cane). Boil for 20 minutes and put in jars and tie
down. Apples can be done in same way.
“ Dallawoodie. ”
227
IN AID OF THE FUND FOR THE REMOVAL OF
Green Gooseberry Jelly.
Cover the gooseberries with water and boil till
quite soft, then strain. To each pint of juice use
i^lbs. of sugar✪ Green Gooseberry Jelly and boil till it will jelly.
Mrs. Hawkesworth.
Gooseberry Jelly.
£ stone green Gooseberries.
2qts. Water.
Boil all together to a pulp, tie in a coarse cloth, and
let it drip into a basin all night. Add ilb. sugar to
each pint of juice, boil gently for three-quarters of
an hour, and pour into pots to set.
Miss Macpherson.
Medlar Jelly.
Take medlars when quite ripe, wash them well and
put into a preserving pan with as much water as will
cover them. Let them simmer slowly till they
become quite a pulp. Strain the pulp through a
jelly bag, and to every pint of liquor add fib. of
white sugar✪ Medlar Jelly. Boil it an hour or more if required;
great care must be taken in the boiling that it may
turn out the colour and consistency of guava jelly.
A little lemon juice improves it.
Mrs. Tunnard.
Plum Jelly.
i lb. Plums,
ipt. Water.
Boil till quite soft, press the juice through a muslin
cloth; break some of the kernels in a mortar. To a
pint of juice add ilb. sugar✪ Plum Jelly. Boil io minutes, or 12
if a large quantity.
228
KING'S COLLEGE HOSPITAL TO SOUTH LONDON.
Additional Recipes.
22g
IN AID OF THE FUND FOR THE REMOVAL OF
Additional Recipes.
230
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
CHUTNEYS AND PICKLES.
Apricot Chutney.
20zs. Chillies.
20zs. Garlic.
20zs. Ginger.
20ZS. Mustard Seed.
2ozs. Salt.
2lbs. ripe Apricots or Apricot pulp,
ilb. Malaga Raisins.
2lbs. brown Sugar.
2qts. Vinegar✪ Apricot Chutney.
The four first ingredients to be pounded with vine-
gar. Boil the fruit with iqt. of vinegar (if using apri-
cots cut them in slices). Boil the sugar in the other
quart of vinegar until it boils clear. Mix all the
ingredients with the fruit; lastly the sugar boiled in
vinegar. Mix all and boil to a proper consistency.
Stone the raisins and have full quantities of every-
thing.
Chutney (1).
^lb. Tomatoes,
ilb. Apples.
20zs. Carrots,
ioz. Garlic,
ilb. Raisins.
20zs. Brown Sugar,
i Lemon.
i tablespoonful Vinegar
i teaspoonful Salt✪ Chutney (1).
Chop and mix altogether and put into a jar and
cover. Stand jar in warm place for three weeks
stirring every day. Fill small jars and cover lightly.
Miss M. V. Palmer.
231
IN AID OF THE FUND FOR THE REMOVAL OF
Chutney (2).
i^lbs. Marrow,
i^lbs. Tomatoes,
fib. Apples.
^lb. Onions.
^lb. Sugar.
5pt. Vinegar,
ioz. Whole Ginger✪ Chutney (2).
Peel marrow, cut in pieces. Sprinkle with salt,
12 hours drain, and boil all together in the vinegar
until tender. Add cayenne pepper to taste or any
other spice if liked.
Chutney (3).
40ZS. Salt.
40ZS. Mustard Seed.
^oz. best Cayenne Pepper.
20zs. Garlic, crushed and peeled,
ilb. best stoned and chopped Raisins.
4lbs. Apples, peeled and cored.
8ozs. brown Sugar.
20zs. ground Ginger.
^oz. Allspice,
iqt. Vinegar✪ Chutney (3)
Page 85 · 8 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
Put in a stew-jar or pan with the lid on and let them stew slowly for 4 hours, then pour all through a jelly bag and let the syrup run through without bruising. Then to each pint of syrup add xlb. sugar (cane). Boil for 20 minutes and put in jars and tie down. Apples can be done in same way.
“ Dallawoodie. ”
Green Gooseberry Jelly.
Cover the gooseberries with water and boil till quite soft, then strain. To each pint of juice use i^lbs. of sugar and boil till it will jelly.
Mrs. Hawkesworth.
Gooseberry Jelly.
£ stone green Gooseberries.
2qts. Water.
Boil all together to a pulp, tie in a coarse cloth, and let it drip into a basin all night. Add ilb. sugar to each pint of juice, boil gently for three-quarters of an hour, and pour into pots to set.
Miss Macpherson.
Medlar Jelly.
Take medlars when quite ripe, wash them well and put into a preserving pan with as much water as will cover them. Let them simmer slowly till they become quite a pulp. Strain the pulp through a jelly bag, and to every pint of liquor add fib. of white sugar. Boil it an hour or more if required; great care must be taken in the boiling that it may turn out the colour and consistency of guava jelly. A little lemon juice improves it.
Mrs. Tunnard.
Plum Jelly.
i lb. Plums, ipt. Water.
Boil till quite soft, press the juice through a muslin cloth; break some of the kernels in a mortar. To a pint of juice add ilb. sugar. Boil io minutes, or 12 if a large quantity.
Additional Recipes.
22g
Additional Recipes.
CHUTNEYS AND PICKLES.
Apricot Chutney.
20zs. Chillies.
20zs. Garlic.
20zs. Ginger.
20ZS. Mustard Seed.
2ozs. Salt.
2lbs. ripe Apricots or Apricot pulp, ilb. Malaga Raisins.
2lbs. brown Sugar.
2qts. Vinegar.
The four first ingredients to be pounded with vinegar. Boil the fruit with iqt. of vinegar (if using apricots cut them in slices). Boil the sugar in the other quart of vinegar until it boils clear. Mix all the ingredients with the fruit; lastly the sugar boiled in vinegar. Mix all and boil to a proper consistency. Stone the raisins and have full quantities of everything.
Chutney (1).
^lb. Tomatoes, ilb. Apples.
20zs. Carrots, ioz. Garlic, ilb. Raisins.
20zs. Brown Sugar, i Lemon.
i tablespoonful Vinegar i teaspoonful Salt.
Chop and mix altogether and put into a jar and cover. Stand jar in warm place for three weeks stirring every day. Fill small jars and cover lightly.
Miss M. V. Palmer.
Chutney (2).
i^lbs. Marrow, i^lbs. Tomatoes, fib. Apples.
^lb. Onions.
^lb. Sugar.
5pt. Vinegar, ioz. Whole Ginger.
Peel marrow, cut in pieces. Sprinkle with salt, 12 hours drain, and boil all together in the vinegar until tender. Add cayenne pepper to taste or any other spice if liked.
Chutney (3).
40ZS. Salt.
40ZS. Mustard Seed.
^oz. best Cayenne Pepper.
20zs. Garlic, crushed and peeled, ilb. best stoned and chopped Raisins.
4lbs. Apples, peeled and cored.
8ozs. brown Sugar.
20zs. ground Ginger.
^oz. Allspice, iqt. Vinegar
Records on this page
Green Gooseberry JellyGooseberry JellyMedlar JellyPlum JellyApricot ChutneyChutney (1)Chutney (2)Chutney (3)