Citronell. — Six pounds vegetable marrow, three pounds
and a half crushed lump sugar, three lemons, one tea-spoon-
ful essence of ging✪ Citroneller.
Pare the marrow, remove the seeds, and cut it in small
square pieces. Place in a large basin alternate layers of
sugar and the pieces of marrow.' Allow this to stand over
night. Pour then from the marrow the syrup, place the
syrup in a preserving-pan, and stir it till boiling. Pour the
boiled syrup over the marrow, and allow it again to stand
over night. Grate over now the thin yellow rind of the
254 MISCELLANEOUS DISHES.
lemons, squeeze over the juice through a strainer. Pour all
into a preserving-pan, add the ginger, place the pan over the
fire, and stir the contents till boiling. Draw the pan on one
side, and allow all to boil slowly for half an hour.
Rhubarb Ginger.— Six pounds rhubarb, six pounds lump
sugar, two ounces whole ginger✪ Rhubarb Ginger.
With a damp towel rub well the stalks of rhubarb, cut
them in inch lengths. Place the ginger between the folds
of a kitchen towel, and bruise it with a hammer. Place the
ginger in a large basin, and place over it alternate layers of
the rhubarb and sugar. Allow this to stand twenty-four
hours. At the end of this time pour the syrup from the
rhubarb. Pour the syrup into a preserving-pan, stir it over
the fire until it boils. Pour the boiling syrup over the
rhubarb, and allow this to stand twenty-four hours longer.
Pour all now into a large preserving -pan, place the pan
over a brisk fire, and stir the contents until boiling. Skim
well, draw the pan on one side, and let all simmer slowly half
an hour, when the preserve is ready to pour into the pots.
NOTE. — September and the latter end of August are the best
months for preserving rhubarb.
Rhubarb and Oranges. — Four pounds rhubarb, four
pounds oranges, eight pounds sugar, one gill cold water✪ Rhubarb Preserve.
Wash well the oranges, place them in a preserving-pan,
cover them with cold water, and boil them gently for three
hours. Take now four pounds young rhubarb (forced rhubarb
is best), rub the stalks well in a damp towel, and cut them
in pieces about three inches long. Take the oranges from
the water with a silver knife, cut each in four pieces. Place
now in a preserving-pan the gill of water and sugar, stir the
two over a slow fire till boiling, add the rhubarb and oranges.
Stir again till boiling, skim well, draw the pan on one side,
and simmer all very slowly fifteen minutes.
Black Currant Jam. — Six pints of black currants, three
pints of rhubarb-juice, nine pounds of lump sugar✪ Black Currant Jam.
STRAWBERRY JAM — RASPBERRY JAM. 255
Pick all the stalks from the currants, place in a preserving-
pan the rhubarb -juice and sugar. Place the pan over a
brisk fire, and stir with a wooden spoon the juice and sugar
until they boil. Add then the currants, stir again till boil-
ing, skim well, and boil slowly twelve minutes. Take the
pan from the fire, and stir constantly until the currants
begin to sink in the symp, then put the jam in the pots.
This prevents the currants rising to the top of the pots when
the jam is cold.
NOTE. — Directions for preparing rhubarb-juice :— Take a dozen
stalks of rhubarb, rub them in a damp towel, cut them in inch
lengths, and put the pieces in a preserving-pan. Cover them with
cold water and boil them twenty minutes. Tie a clean towel over
the top of a basin, and strain the rhubarb through. ✪ Strawberry Jam
Page 164 · 7 recipe records on this page
Presented as published in 1886. 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
Citronell. — Six pounds vegetable marrow, three pounds and a half crushed lump sugar, three lemons, one tea-spoonful essence of ginger.
Pare the marrow, remove the seeds, and cut it in small square pieces. Place in a large basin alternate layers of sugar and the pieces of marrow. Allow this to stand over night. Pour then from the marrow the syrup, place the syrup in a preserving-pan, and stir it till boiling. Pour the boiled syrup over the marrow, and allow it again to stand over night. Grate over now the thin yellow rind of the
lemons, squeeze over the juice through a strainer. Pour all into a preserving-pan, add the ginger, place the pan over the fire, and stir the contents till boiling. Draw the pan on one side, and allow all to boil slowly for half an hour.
Rhubarb Ginger.— Six pounds rhubarb, six pounds lump sugar, two ounces whole ginger.
With a damp towel rub well the stalks of rhubarb, cut them in inch lengths. Place the ginger between the folds of a kitchen towel, and bruise it with a hammer. Place the ginger in a large basin, and place over it alternate layers of the rhubarb and sugar. Allow this to stand twenty-four hours. At the end of this time pour the syrup from the rhubarb. Pour the syrup into a preserving-pan, stir it over the fire until it boils. Pour the boiling syrup over the rhubarb, and allow this to stand twenty-four hours longer. Pour all now into a large preserving-pan, place the pan over a brisk fire, and stir the contents until boiling. Skim well, draw the pan on one side, and let all simmer slowly half an hour, when the preserve is ready to pour into the pots.
NOTE. — September and the latter end of August are the best months for preserving rhubarb.
Rhubarb and Oranges. — Four pounds rhubarb, four pounds oranges, eight pounds sugar, one gill cold water.
Wash well the oranges, place them in a preserving-pan, cover them with cold water, and boil them gently for three hours. Take now four pounds young rhubarb (forced rhubarb is best), rub the stalks well in a damp towel, and cut them in pieces about three inches long. Take the oranges from the water with a silver knife, cut each in four pieces. Place now in a preserving-pan the gill of water and sugar, stir the two over a slow fire till boiling, add the rhubarb and oranges. Stir again till boiling, skim well, draw the pan on one side, and simmer all very slowly fifteen minutes.
Black Currant Jam. — Six pints of black currants, three pints of rhubarb-juice, nine pounds of lump sugar.
STRAWBERRY JAM — RASPBERRY JAM. 255
Pick all the stalks from the currants, place in a preservingpan the rhubarb-juice and sugar. Place the pan over a brisk fire, and stir with a wooden spoon the juice and sugar until they boil. Add then the currants, stir again till boiling, skim well, and boil slowly twelve minutes. Take the pan from the fire, and stir constantly until the currants begin to sink in the syrup, then put the jam in the pots. This prevents the currants rising to the top of the pots when the jam is cold.
NOTE. — Directions for preparing rhubarb-juice :— Take a dozen stalks of rhubarb, rub them in a damp towel, cut them in inch lengths, and put the pieces in a preserving-pan. Cover them with cold water and boil them twenty minutes. Tie a clean towel over the top of a basin, and strain the rhubarb through.
Records on this page
CitronellRhubarb GingerRhubarb PreserveRhubarb and Oranges PreserveBlack Currant JamStrawberry JamRaspberry Jam