Sweet Puddings. — Take a quarter of a pint
of good melted butter. Stir into this half a
quarter of a pint of dissolved red-currant jelly
and half a quarter of a pint of port✪ Syrup and Wine Sauce for Rich Sweet Puddings. Stir the
sauce over the fire till it is on the point of
boiling, and pour it upon and around the
pudding.
Sjrrup Clarified for Jellies.— Put two
pounds of refined sugar into a well-tinned
saucepan with a quart of water. "When the
sugar is dissolved, stir in briskly the white of
an egg beaten up with a spoonful of cold water✪ Syrup Clarified for Jellies.
Beat the sj'rup thoroughly, let it boil, and
remove the scum as it rises. Strain it thi'ough
a sieve, and it will be fit for use.
Syrup Clarified for Jelly (another
way). — iSce Jelly, Syrup Clarified for.
Syrup Clarified for Keeping.— Allow
half a pint of water to a pound of refined loaf I
sugar, and the white of an egg to four pounds I
of sugar✪ Syrup Clarified for Keeping. Break up the sugar, and pour the
water upon it. Stir it untU dissolved. Beat
the white of egg, and stir it into the sjTup
while it is still cold. Let it heat gradually,
removing the scum as it rises. When per-
fectly clear, strain it into a napkin, and keep
it in closely- stoppered bottles for use. This
syrup will keep for some weeks. If less sugar
were used than the quantity named the syrup
would ferment.
Syrup Clarified with Isinglass.—
Allow half a pint of water to each pound of
sugar, and a quarter of an ounce of Russian
isinglass to six pounds of sugar. Pour the
water over the sugar, and let it stand till dis-
solved. Dissolve the isinglass in boiling water,
and add it to the syrup. Let the mixture cool,
then put it on the fire, and as the scum rises
remove it. When quite clear it will be readv
65
for use. Syrup thus prepared may be used for
preserving fruit.
Syrup, Custard and {sec Custard and
Syrup) .
Syrup for Compotes.— The quantity of
sugar used in preparing sjTup for compotes must
vary with the natui-e of the fruit. Very acid
fruit will of course need more sugar than
luscious fruit. For a good many kinds of frui.t
half a pound of sugar may be boiled in three-
quarters of a pint of water. Syrup thus made
is not intended to keep. To make it, dissolve
the sugar in the water, and boil it till clear.
Remove the scum as it rises. Time to boil,
about a quarter of an hour.
Syrup for Compotes (another waj^).—
See Compotes, Syrup for.
Syrup for Liqueurs.— Put a pint of
water in a preserving-pan over the fire. "When
it boils, drop gradually into it half a pound of
sugar. When the sugar is dissolved, let it boil
up, skim it, and pour it out. ^\^len cold it will
be fit for use.
Page 1955 · 3 recipe records 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
Sweet Puddings. — Take a quarter of a pint of good melted butter. Stir into this half a quarter of a pint of dissolved red-currant jelly and half a quarter of a pint of port. Stir the sauce over the fire till it is on the point of boiling, and pour it upon and around the pudding.
Syrup Clarified for Jellies.— Put two
pounds of refined sugar into a well-tinned saucepan with a quart of water. "When the sugar is dissolved, stir in briskly the white of an egg beaten up with a spoonful of cold water. Beat the syrup thoroughly, let it boil, and remove the scum as it rises. Strain it through a sieve, and it will be fit for use.
Syrup Clarified for Jelly (another way). — See Jelly, Syrup Clarified for.
Syrup Clarified for Keeping.— Allow
half a pint of water to a pound of refined loaf I sugar, and the white of an egg to four pounds I of sugar. Break up the sugar, and pour the water upon it. Stir it untU dissolved. Beat the white of egg, and stir it into the syrup while it is still cold. Let it heat gradually, removing the scum as it rises. When perfectly clear, strain it into a napkin, and keep it in closely- stoppered bottles for use. This syrup will keep for some weeks. If less sugar were used than the quantity named the syrup would ferment.
Syrup Clarified with Isinglass.—
Allow half a pint of water to each pound of sugar, and a quarter of an ounce of Russian isinglass to six pounds of sugar. Pour the water over the sugar, and let it stand till dissolved. Dissolve the isinglass in boiling water, and add it to the syrup. Let the mixture cool, then put it on the fire, and as the scum rises remove it. When quite clear it will be readv
for use. Syrup thus prepared may be used for preserving fruit.
Syrup, Custard and {sec Custard and Syrup) .
Syrup for Compotes.— The quantity of sugar used in preparing syrup for compotes must vary with the nature of the fruit. Very acid fruit will of course need more sugar than luscious fruit. For a good many kinds of fruit half a pound of sugar may be boiled in threequarters of a pint of water. Syrup thus made is not intended to keep. To make it, dissolve the sugar in the water, and boil it till clear. Remove the scum as it rises. Time to boil, about a quarter of an hour.
Syrup for Compotes (another way).— See Compotes, Syrup for.
Syrup for Liqueurs.— Put a pint of water in a preserving-pan over the fire. "When it boils, drop gradually into it half a pound of sugar. When the sugar is dissolved, let it boil up, skim it, and pour it out. When cold it will be fit for use.
Records on this page
Syrup and Wine Sauce for Rich Sweet PuddingsSyrup Clarified for JelliesSyrup Clarified for Keeping