Preserved Strawberries ( Conserve de Fraises )
Pick nice ripe strawberries. Weigh them. To each pound of
them take one pound good granulated sugar✪ Preserved Strawberries. Put the berries in a
porcelain or enameled pan, put the sugar on top, let come slowly
to a boil until it forms a syrup. Do not stir — shake the pot care¬
fully to prevent them from burning — keep it boiling slowly on low
fire from twenty-five to forty minutes (skimming it all the time) as
long as scum rises to the top. Have the jars ready — the rubbers in
hot water. Fill each jar while the berries are still boiling and as
soon as the bottle is filled put on top a paper that has been dipped
in brandy, then the rubbers. Screw the tops on tight, stand upside
down. When cool, tighten the covers still more. Put away in a
cool, dry place.
Preserved Plums ( Conserve de Prunes )
Select nice plums — not too ripe. Wash well, put in a preserving
kettle. To each pound fruit allow a half cup water and one
pound sugar✪ Preserved Plums, let come slowly to a boil — take care not to let it
burn. The plums must not be stirred, as then they would break.
After it comes to a boil, cook for one hour — keep removing the
scum from the surface. When the syrup has become nice and
clear and the plums sinking to the bottom of the pan, fill in the
jars while hot. Have ready some white writing paper (dipped in
brandy) large enough to cover the inside of the jar, put on the
top, put a new rubber around, fasten the cover very tight, turn
AMERICAN COOK BOOK
429
upside down. When cold, tighten the cover again, store in a cold
place. Ready to use at any time.
Preserved Cherries ( Conserve de Cerises )
Take large ripe morello cherries; weigh them. To each pound
allow a pound of loaf sugar✪ Preserved Cherries. Stone, opening them with a sharp
knife and save the juice that comes from them. As you stone them
put them into a large bowl with about half the sugar over them
and let them stand two hours after they are all stoned. Then
put them into a preserving kettle, with the remainder of the sugar;
boil and skim till the fruit is clear and the syrup thick. Pour in
jars and seal. See recipe: Preserved Plums.
Preserved Rhubarb ( Conserve de Rhubarbe )
Two cups water and two cups sugar, cook about ten minutes;
add one and a half quarts rhubarb✪ Preserved Rhubarb that has been peeled and cut
in one inch pieces and cook about thirty minutes — keep skimming
it all the time with a porcelain or enameled spoon. Have the jars
ready — the rubbers in hot water. Fill each jar while the rhubarb
is hot, and, as soon as the bottle is filled, put on top of the bot¬
tle a paper that has been dipped in brandy, then the rubbers.
Screw the tops on tight, stand upside down. When cool, tighten
the covers still more. Put away in a cool, dry place.
Spiced Grapes ( Raisins epices ) ✪ Spiced Grapes
Page 622 · 5 recipe records on this page
Presented as published in 1918. 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
Preserved Strawberries ( Conserve de Fraises )
Pick nice ripe strawberries. Weigh them. To each pound of them take one pound good granulated sugar. Put the berries in a porcelain or enameled pan, put the sugar on top, let come slowly to a boil until it forms a syrup. Do not stir — shake the pot care¬ fully to prevent them from burning — keep it boiling slowly on low fire from twenty-five to forty minutes (skimming it all the time) as long as scum rises to the top. Have the jars ready — the rubbers in hot water. Fill each jar while the berries are still boiling and as soon as the bottle is filled put on top a paper that has been dipped in brandy, then the rubbers. Screw the tops on tight, stand upside down. When cool, tighten the covers still more. Put away in a cool, dry place.
Preserved Plums ( Conserve de Prunes )
Select nice plums — not too ripe. Wash well, put in a preserving kettle. To each pound fruit allow a half cup water and one pound sugar, let come slowly to a boil — take care not to let it burn. The plums must not be stirred, as then they would break. After it comes to a boil, cook for one hour — keep removing the scum from the surface. When the syrup has become nice and clear and the plums sinking to the bottom of the pan, fill in the jars while hot. Have ready some white writing paper (dipped in brandy) large enough to cover the inside of the jar, put on the top, put a new rubber around, fasten the cover very tight, turn
upside down. When cold, tighten the cover again, store in a cold place. Ready to use at any time.
Preserved Cherries ( Conserve de Cerises )
Take large ripe morello cherries; weigh them. To each pound allow a pound of loaf sugar. Stone, opening them with a sharp knife and save the juice that comes from them. As you stone them put them into a large bowl with about half the sugar over them and let them stand two hours after they are all stoned. Then put them into a preserving kettle, with the remainder of the sugar; boil and skim till the fruit is clear and the syrup thick. Pour in jars and seal. See recipe: Preserved Plums.
Preserved Rhubarb ( Conserve de Rhubarbe )
Two cups water and two cups sugar, cook about ten minutes; add one and a half quarts rhubarb that has been peeled and cut in one inch pieces and cook about thirty minutes — keep skimming it all the time with a porcelain or enameled spoon. Have the jars ready — the rubbers in hot water. Fill each jar while the rhubarb is hot, and, as soon as the bottle is filled, put on top of the bot¬ tle a paper that has been dipped in brandy, then the rubbers. Screw the tops on tight, stand upside down. When cool, tighten the covers still more. Put away in a cool, dry place.
Spiced Grapes ( Raisins epices )
Records on this page
Preserved StrawberriesPreserved PlumsPreserved CherriesPreserved RhubarbSpiced Grapes