pips before mixing. To each pound of this mixture
put half a pint of water ; boil for two hours, adding a
little more water as it wastes, and pass through a
jelly bag.
Cut the Seville rinds into thin fillets. Weigh them
and weigh the strained pulp. Allow \\ lbs. sugar to
each pound. Dissolve the sugar in the strained pulp.
Add the fillets of rind, and simmer for twenty
minutes.
The rind and juice of one lemon✪ Orange Marmalade may be added
to every eight Seville oranges. The proper season
for making marmalade in England is the spring.
Pineapple Marmalade.
The pineapple is now become so cheap at certain
times of the year that it is quite worth while to store
it up in the form of marmalade. Small pineapples
are sold at the rate of sixpence apiece : these are
good enough to make marmalade.
Pare, slice, remove spots, cut into small pieces,
weigh; put into an earthenware jar (or a milk sauce-
pan) in a stewpan of water, and let it simmer till
clear. Meanwhile prepare a sugar syrup by boiling
2 lbs. sugar with a gill of water. The proportion of
sugar to fruit is | lb. sugar to i lb. fruit.
Mix the syrup and stewed fruit together, and boil
for half an hour, stirring all the while.
Apple Cheese.
Boil three quarts of sound cider till they are re-
FRUIT SYRUP. 417
duced to two quarts. Pare, core, and slice up juicy
pudding apples✪ Apple Cheese, and put them in a stewpan with
enough of the cider to cover them ; as soon as they are
quite tender take them out with a perforated spoon,
and put in the cider a second quantity of sliced apple.
Continue till the cider is all absorbed. Then place
the whole mixture in an earthenware vessel. Let
it stand for twelve hours ; put it in a preserving-pan,
and boil down till it is of a rich brown colour, and of
the consistency of porridge.
Green Tomato Preserve.
Cut the tomatoes into four or six pieces according
to size, and take out the seeds. To every pound of
fruit put I lb. loaf sugar, and \ oz. ginger, cut small.
Dissolve the sugar in a little water, and let it simmer
with the ginger for five minutes ; then add the fruit
and boil till clear. This preserve has the colour and
flavour of greengage.
Fruit Syrup.
4 Ibs^. red gooseberries, not quite ripe ;
I lb. cherries ;
\ lb. raspberries.
Clean from stems, tips, stones, &c. ; bruise all together ;
and place in a deep earthenware pan for twenty-four
hours. Bruise with a wooden spoon, and squeeze with
the hand ; then let the juice pass through a hair sieve,
but do not rub the pulp through. Cleanse the sieve,
and place over it a napkin ; run the juice through this so
E E
4i8 BRANDY CHERRIES.
that it may be transparent ; to every pound of juice add
i^ lbs. sugar. Let the sugar melt in the juice, then
put the mixture in a jam pan, and boil ; remove the
scum as it rises, and when it ceases to rise pour the
syrup into a basin with a lip ; as soon as it is cool
enough, bottle ; cork the next day, and keep in a
cool place. The syrup may be made with red cur-
rants and raspberries.
Mixed Cherries in Brandy. ✪ Green Tomato Preserve
Page 167 · 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
pips before mixing. To each pound of this mixture put half a pint of water ; boil for two hours, adding a little more water as it wastes, and pass through a jelly bag.
Cut the Seville rinds into thin fillets. Weigh them and weigh the strained pulp. Allow \\ lbs. sugar to each pound. Dissolve the sugar in the strained pulp. Add the fillets of rind, and simmer for twenty minutes.
The rind and juice of one lemon may be added to every eight Seville oranges. The proper season for making marmalade in England is the spring.
Pineapple Marmalade.
The pineapple is now become so cheap at certain times of the year that it is quite worth while to store it up in the form of marmalade. Small pineapples are sold at the rate of sixpence apiece : these are good enough to make marmalade.
Pare, slice, remove spots, cut into small pieces, weigh; put into an earthenware jar (or a milk saucepan) in a stewpan of water, and let it simmer till clear. Meanwhile prepare a sugar syrup by boiling 2 lbs. sugar with a gill of water. The proportion of sugar to fruit is | lb. sugar to i lb. fruit.
Mix the syrup and stewed fruit together, and boil for half an hour, stirring all the while.
Apple Cheese.
Boil three quarts of sound cider till they are re-
FRUIT SYRUP. 417
duced to two quarts. Pare, core, and slice up juicy pudding apples, and put them in a stewpan with enough of the cider to cover them ; as soon as they are quite tender take them out with a perforated spoon, and put in the cider a second quantity of sliced apple. Continue till the cider is all absorbed. Then place the whole mixture in an earthenware vessel. Let it stand for twelve hours ; put it in a preserving-pan, and boil down till it is of a rich brown colour, and of the consistency of porridge.
Green Tomato Preserve.
Cut the tomatoes into four or six pieces according to size, and take out the seeds. To every pound of fruit put I lb. loaf sugar, and \ oz. ginger, cut small. Dissolve the sugar in a little water, and let it simmer with the ginger for five minutes ; then add the fruit and boil till clear. This preserve has the colour and flavour of greengage.
Fruit Syrup.
4 lbs. red gooseberries, not quite ripe ;
I lb. cherries ;
\ lb. raspberries. Clean from stems, tips, stones, &c. ; bruise all together ; and place in a deep earthenware pan for twenty-four hours. Bruise with a wooden spoon, and squeeze with the hand ; then let the juice pass through a hair sieve, but do not rub the pulp through. Cleanse the sieve, and place over it a napkin ; run the juice through this so
E E
4i8 BRANDY CHERRIES.
that it may be transparent ; to every pound of juice add i^ lbs. sugar. Let the sugar melt in the juice, then put the mixture in a jam pan, and boil ; remove the scum as it rises, and when it ceases to rise pour the syrup into a basin with a lip ; as soon as it is cool enough, bottle ; cork the next day, and keep in a cool place. The syrup may be made with red currants and raspberries.
Mixed Cherries in Brandy.
Records on this page
Orange MarmaladePineapple MarmaladeApple CheeseFruit SyrupGreen Tomato PreserveBrandy CherriesMixed Cherries in Brandy