To Clarify and Prepare Syrup. — A good syrup can be made with 2
pints granulated or loaf sugar, and 2 cups water; put them in a
porcelain kettle, and stir in the white of 1 egg beaten light but not
dry; bring it slowly to a boil, stirring frequently, and then at once
move to the back of the range, cover it, and let it simmer gently, not
boil rapidly, for ^ hour; then take off the cover and remove the cake
of thick white scum appearing on top. The syrup will be clear and
ready for use. White of egg, being albumen, coagulates at 160°,
and as it rises to the surface it acts like a strainer, carrying the
impurities with it; hard boiling breaks it into small grains, and it
does not strain well. Small fruits, like strawberries, raspberries,
currants, etc., put into this syruj) will retain their form, color, and
their fresh and natural taste. Juicy fruits require a rich syruj), like
the above, but dry fruits which require long cooking need a thinner
syrup made of equal parts of water and sugar.
Graining. — A little acid added to syrup will prevent graining, as
explained for candy making.
TABLE SHOWING THE TIME TO BOIL AND THE AMOUNT OF SUGAR
NEEDED FOR VARIOUS FRUITS IN MAKING PRESERVES.*
NAME OF FRUIT.
Apples, sour, quartered .
Apples, sour, whole . . . .
Blackberries
Blueberries
Cherries
Crab=apples, whole . . . .
Currants, ripe
Grapes, wild
Peaches, halved
Peaches, whole
Pears, small sour, whole
Pears, Bartlett, halved.
Pineapples, sliced
Plums
Quinces, quartered . . . .
Raspberries
Rhubarb, sliced
Strawberries
Tomatoes
Whortleberries
TIME TO BOIL IN
MINUTES.
SUGAR NEEDED FOR EACH
QUART OF FRUIT.
10
G ounces
30
6
i
6 (moderately)
6
i
5
4
"
5 (moderately)
6
'
25
8
(
6
8
(
10
8
(
8
8
(
15
8
<
30
8
«
20
6
<
15
6
'
10 (moderately)
8
(
25
10
(
6 (moderately)
4
<
10
10
(
8 (moderately)
8
*
20
. 8
'
5
4
*
APPLE PRESERVES.— Choose firm, well^flavored apples, and
proceed as directed for quinces. They can be improved by adding
•For Cooking in High Altitudes see pages 16 and 358.
PRESEKVES 507
«i
the juioe of 1 lemon to each 1-| lbs. of apples; or cut up and add a
little quince.
PRESERVED APRICOTS— Stone and pare 1 lb. of the finest
apricots, put them into a preserving pan, and dust on some double
refined sugar; have ready and add 1 cup of the juice of white
currants, pressed out of raw berries; 1^ lbs. loaf sugar, putting in
half of it first, and adding the balance at 2 different times during the
cooking. Boil them over a slow fire, and when done put them ujd,
putting 2 or 3 in a glass; be careful not to break them in the skim-
ming. A little more boiling makes it jam. ✪ Apple Preserves
Page 375 · 2 recipe records on this page
Presented as published in 1902. 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
To Clarify and Prepare Syrup. — A good syrup can be made with 2 pints granulated or loaf sugar, and 2 cups water; put them in a porcelain kettle, and stir in the white of 1 egg beaten light but not dry; bring it slowly to a boil, stirring frequently, and then at once move to the back of the range, cover it, and let it simmer gently, not boil rapidly, for 1/2 hour; then take off the cover and remove the cake of thick white scum appearing on top. The syrup will be clear and ready for use. White of egg, being albumen, coagulates at 160°, and as it rises to the surface it acts like a strainer, carrying the impurities with it; hard boiling breaks it into small grains, and it does not strain well. Small fruits, like strawberries, raspberries, currants, etc., put into this syrup will retain their form, color, and their fresh and natural taste. Juicy fruits require a rich syruj), like the above, but dry fruits which require long cooking need a thinner syrup made of equal parts of water and sugar.
Graining. — A little acid added to syrup will prevent graining, as explained for candy making.
TABLE SHOWING THE TIME TO BOIL AND THE AMOUNT OF SUGAR NEEDED FOR VARIOUS FRUITS IN MAKING PRESERVES.*
NAME OF FRUIT.
Apples, sour, quartered . Apples, sour, whole . . . .
Blackberries
Blueberries
Cherries
Crab=apples, whole . . . .
Currants, ripe
Grapes, wild
Peaches, halved
Peaches, whole
Pears, small sour, whole Pears, Bartlett, halved.
Pineapples, sliced
Plums
Quinces, quartered . . . .
Raspberries
Rhubarb, sliced
Strawberries
Tomatoes
Whortleberries
TIME TO BOIL IN MINUTES.
SUGAR NEEDED FOR EACH QUART OF FRUIT.
G ounces
6 (moderately)
"
5 (moderately)
'
(
(
(
(
<
«
<
'
10 (moderately)
(
(
6 (moderately)
<
(
8 (moderately)
*
. 8
'
*
APPLE PRESERVES.— Choose firm, well^flavored apples, and proceed as directed for quinces. They can be improved by adding
•For Cooking in High Altitudes see pages 16 and 358.
«i the juioe of 1 lemon to each 1-| lbs. of apples; or cut up and add a little quince.
PRESERVED APRICOTS— Stone and pare 1 lb. of the finest apricots, put them into a preserving pan, and dust on some double refined sugar; have ready and add 1 cup of the juice of white currants, pressed out of raw berries; 1^ lbs. loaf sugar, putting in half of it first, and adding the balance at 2 different times during the cooking. Boil them over a slow fire, and when done put them ujd, putting 2 or 3 in a glass; be careful not to break them in the skimming. A little more boiling makes it jam.
Records on this page
Apple PreservesPreserved Apricots