Peel rather small ripe quinces, of even size, scoop out the
;ores from the stem ends, weigh, and put the fruit into a
jreserving-kettle ; cover it with boiling water, and boil it
jently until it is tender, but not in the least broken ; the
;ores and peelings should be tied in a thin cloth, and boiled
vith the fruit; add to the water in which the fruit was
joiled one pound of sugar✪ Quinces Preserved Whole to each pound of fruit, removing
ill scum as it rises, and when it is quite free from scum,
Dour it over the fruit, and let it stand over night ; the next
lay put the fruit and sirup into the preserving-kettle, and
3oil them gently together until the fruit looks clear ; take the
iruit from the sirup when it looks clear, and put it into glass
ars ; continue to boil the sirup until a Utrie of it cooled on
I saucer jellies, then pour it over the fruit. When the pre-
ierves are cold, close the jars air-tight.
QUINCE-JELLY.
Quince-jelly is made like apple-jelly, boiling the quinces
mtil tender, and then using their juice with an equal part
)f sugar✪ Quince Jelly ; the quince parings and cores should be enclosed
n a small bag, and boiled with the fruit. The residue of
he quinces may be made into jam.
PRESERVED PEACHES.
Choose perfectly sound, ripe, freestone peaches; either
)are them very thinly with a silver knife, without bruising
hem, or have ready a gallon of scalding-hot water in which
I teaspoonful of washing-soda has been dissolved, and throw
544 PRACTICAL AMERICAN COOKERY.
the peaches into it, a few at a time, keeping it scalding hot,
. letting them remain in it until their skins burst a little, when
they can easily be removed. As fagt as the peaches are
peeled, cut them in halves, take out the stones, and throw
them into cold water. When all the peaches are peeled,
weigh them, and also weigh an equal quantity of white
sugar✪ Preserved Peaches; in the bottom of a porcelain-lined preserving-kettle
put a layer of sugar, then add a layer of peaches with their
hollow side up, then more sugar, and more peaches, until
all are used, covering the top with a layer of sugar. Cover
the kettle, and let the fruit stand in the sugar over night.
The next day set the preserving-kettle on a gentle fire, and
boil the peaches steadily until they look clear, skimming
them as often as any scum rises. When they are cooked,
cover the preserving-kettle, and let the peaches stand in
sirup, off the fire, until they are quite cold ; then put them
in jars ; lay a small piece of writing-paper wet with brandy
on the top of the preserves before closing the jars, and then
close them air-tight. A piece of writing-paper dipped in
the white of egg, slightly beaten, and pressed down over the
mouth of the jar, will effectually exclude the air.~
peach-jelly:
Peach-jelly is made like the other fruit-jellies ; and after
the juice is strained off, the fruit may be sweetened for the
table.
JELLIED PEACHES.
Peel the peaches, and lay them in cold water, as directed
in the preceding recipe ; crack one-fourth of the kernels,
and boil. them for half an hour iii just enough water to cover
them; when all the peaches are peeled, put them into a
preserving-kettle, with an equal quantity of sugar✪ Jellied Peaches, in layers,
and heat them slowly until the sugar melts ; then add the
water in which the kernels were boiled, and boil the peaches
DESSERT. 545
Page 288 · 4 recipe records on this page
Presented as published in 1885. 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
Peel rather small ripe quinces, of even size, scoop out the cores from the stem ends, weigh, and put the fruit into a preserving-kettle ; cover it with boiling water, and boil it gently until it is tender, but not in the least broken ; the cores and peelings should be tied in a thin cloth, and boiled with the fruit; add to the water in which the fruit was boiled one pound of sugar to each pound of fruit, removing all scum as it rises, and when it is quite free from scum, Pour it over the fruit, and let it stand over night ; the next lay put the fruit and sirup into the preserving-kettle, and Boil them gently together until the fruit looks clear ; take the iruit from the sirup when it looks clear, and put it into glass ars ; continue to boil the sirup until a little of it cooled on I saucer jellies, then pour it over the fruit. When the preierves are cold, close the jars air-tight.
QUINCE-JELLY.
Quince-jelly is made like apple-jelly, boiling the quinces until tender, and then using their juice with an equal part of sugar ; the quince parings and cores should be enclosed n a small bag, and boiled with the fruit. The residue of he quinces may be made into jam.
PRESERVED PEACHES.
Choose perfectly sound, ripe, freestone peaches; either pare them very thinly with a silver knife, without bruising them, or have ready a gallon of scalding-hot water in which I teaspoonful of washing-soda has been dissolved, and throw
the peaches into it, a few at a time, keeping it scalding hot, . letting them remain in it until their skins burst a little, when they can easily be removedAs fast as the peaches are peeled, cut them in halves, take out the stones, and throw them into cold water. When all the peaches are peeled, weigh them, and also weigh an equal quantity of white sugar; in the bottom of a porcelain-lined preserving-kettle put a layer of sugar, then add a layer of peaches with their hollow side up, then more sugar, and more peaches, until all are used, covering the top with a layer of sugar. Cover the kettle, and let the fruit stand in the sugar over night. The next day set the preserving-kettle on a gentle fire, and boil the peaches steadily until they look clear, skimming them as often as any scum rises. When they are cooked, cover the preserving-kettle, and let the peaches stand in sirup, off the fire, until they are quite cold ; then put them in jars ; lay a small piece of writing-paper wet with brandy on the top of the preserves before closing the jars, and then close them air-tight. A piece of writing-paper dipped in the white of egg, slightly beaten, and pressed down over the mouth of the jar, will effectually exclude the air.~
peach-jelly:
Peach-jelly is made like the other fruit-jellies ; and after the juice is strained off, the fruit may be sweetened for the table.
JELLIED PEACHES.
Peel the peaches, and lay them in cold water, as directed in the preceding recipe ; crack one-fourth of the kernels, and boil. them for half an hour iii just enough water to cover them; when all the peaches are peeled, put them into a preserving-kettle, with an equal quantity of sugar, in layers, and heat them slowly until the sugar melts ; then add the water in which the kernels were boiled, and boil the peaches
Records on this page
Quinces Preserved WholeQuince JellyPreserved PeachesJellied Peaches