Out-of-door grapes✪ Grape Jelly which ripen imperfectly may
be used for making jelly, or small grapes where there
is such an abundance that only the finest come to
table.
Strip them from their stalks, bruise slightly ;
simmer on the fire (in a bain-marie stewpan) till
they are wasted to a third; pass through a hair
sieve ; put again on the fire, and reduce till of the
consistency of fruit jelly. If the grapes are sweet
enough, no sugar is wanted ; if not sweet enough,
some sugar must be added for the second boiling.
414 BARBERRY JELLY.
If the grapes are not required to keep, a good dish
is obtained by stewing them with sugar for a short
time.
Barberry Jelly.
Strip the barberries from their stalks, put them in
a bain-marie saucepan, or a milk stewpan, with
enough water to cover them. After they have boiled
for about a quarter of an hour, take them off the fire ;
put them in a basin, and bruise with a wooden spoon ;
pass through a hair sieve, weigh the juice thus ob-
tained, and add its weight of sugar✪ Barberry Jelly. Boil till bubbles
rise all over the surface ; take off the fire, skim, and
pour into pots.
This jelly makes a delicious syrup for pudding
a la mousseline, gateau of rice, and other puddings
which are improved by the contrast of fruit to ^^%
flavour.
Quince Jelly.
Pare and slice the quinces, and put into a preserv-
ing-pan with sufficient water to float them. Boil
until the fruit is reduced to a pulp. Strain off the
clear juice, and to each pint allow i lb. loaf sugar.
Boil the juice and sugar together for about three-
quarters of an hour, removing all the scum as it rises.
Test the jelly by pouring a little on a plate to see
when it is firm enough. The residue left on the sieve
will make a common marmalade for immediate use.
by boiling every pound of pulp with \ lb. of common
sugar.
ORANGE MARMALADE. 415
Allow three hours to boil the quinces✪ Quince Jelly in water,
and three-quarters of an hour to boil the jelly.
To Preserve Oranges whole.
Take Seville oranges of the same size, make a
slit an inch long in the sides ; set them to boil in a
good deal of water, and change the water twice, so
as to diminish the bitterness. The oranges must
simmer till quite tender, care being taken that they do
not break. When tender drain carefully on a sieve,
and let them remain twelve hours, then simmer in
very weak syrup for one hour. Drain from this syrup,
and simmer in richer syrup till the oranges are semi-
transparent. Before the oranges are quite finished a
little brandy must be stirred into the syrup.
The rich syrup is made by dissolving 2 lbs. loaf
sugar in i pint water, and adding 2 ozs. ground ginger.
The weak syrup, 6 ozs. sugar, and 2 ozs. ground
ginger to i pint water. When the sugar is dissolved,
the liquid is to be put in a stewpan, allowed to come
to the boil, and skimmed. Then pour into a basin
and use.
Orange Marmalade.
To every eight Seville oranges✪ To Preserve Oranges Whole, allow twelve sweet
oranges.
Take off the rind of the Seville oranges in two or
at most four parts, boil till tender in water enough
to cover the rinds, drain and scrape away the white
inner part, mix the juice and pulp of the Seville
and sweet oranges. Be very careful to pick out the
4i6 PINEAPPLE MARMALADE. ✪ Pineapple Marmalade
Page 166 · 7 recipe records on this page
Presented as published in 1882. 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
Out-of-door grapes which ripen imperfectly may be used for making jelly, or small grapes where there is such an abundance that only the finest come to table.
Strip them from their stalks, bruise slightly ; simmer on the fire (in a bain-marie stewpan) till they are wasted to a third; pass through a hair sieve ; put again on the fire, and reduce till of the consistency of fruit jelly. If the grapes are sweet enough, no sugar is wanted ; if not sweet enough, some sugar must be added for the second boiling.
414 BARBERRY JELLY.
If the grapes are not required to keep, a good dish is obtained by stewing them with sugar for a short time.
Barberry Jelly.
Strip the barberries from their stalks, put them in a bain-marie saucepan, or a milk stewpan, with enough water to cover them. After they have boiled for about a quarter of an hour, take them off the fire ; put them in a basin, and bruise with a wooden spoon ; pass through a hair sieve, weigh the juice thus obtained, and add its weight of sugar. Boil till bubbles rise all over the surface ; take off the fire, skim, and pour into pots.
This jelly makes a delicious syrup for pudding a la mousseline, gateau of rice, and other puddings which are improved by the contrast of fruit to ^^% flavour. [illustration: 414 BARBERRY JELLY.]
Quince Jelly.
Pare and slice the quinces, and put into a preserving-pan with sufficient water to float them. Boil until the fruit is reduced to a pulp. Strain off the clear juice, and to each pint allow i lb. loaf sugar. Boil the juice and sugar together for about threequarters of an hour, removing all the scum as it rises. Test the jelly by pouring a little on a plate to see when it is firm enough. The residue left on the sieve will make a common marmalade for immediate use. by boiling every pound of pulp with \ lb. of common sugar.
ORANGE MARMALADE. 415
Allow three hours to boil the quinces in water, and three-quarters of an hour to boil the jelly.
To Preserve Oranges whole.
Take Seville oranges of the same size, make a slit an inch long in the sides ; set them to boil in a good deal of water, and change the water twice, so as to diminish the bitterness. The oranges must simmer till quite tender, care being taken that they do not break. When tender drain carefully on a sieve, and let them remain twelve hours, then simmer in very weak syrup for one hour. Drain from this syrup, and simmer in richer syrup till the oranges are semitransparent. Before the oranges are quite finished a little brandy must be stirred into the syrup.
The rich syrup is made by dissolving 2 lbs. loaf sugar in i pint water, and adding 2 ozs. ground ginger.
The weak syrup, 6 ozs. sugar, and 2 ozs. ground ginger to i pint water. When the sugar is dissolved, the liquid is to be put in a stewpan, allowed to come to the boil, and skimmed. Then pour into a basin and use.
Orange Marmalade.
To every eight Seville oranges, allow twelve sweet oranges.
Take off the rind of the Seville oranges in two or at most four parts, boil till tender in water enough to cover the rinds, drain and scrape away the white inner part, mix the juice and pulp of the Seville and sweet oranges. Be very careful to pick out the
4i6 PINEAPPLE MARMALADE.
Records on this page
Grape JellyBarberry JellyQuince JellyOrange MarmaladeTo Preserve Oranges WholeOrange MarmaladePineapple Marmalade