(2) Put the required quantity of Mulberries into a jar,
place this in a saucepan of boiling water, and as the juice
of the Mulberries is extracted pour it off' ; put it into a
preserving-pan with 21b. of loaf sugar to each pint, and
stir well until the latter is dissolved ; let it boil for five
minutes, constantly stirring and skimming, then add the
fruit without any bruised berries, hi the proportion of
211). of fruit to each pint of juice, remove the pan to the
fire, and let the jam simmer for half an-liour. Set it aside
to cool for a day, boil it up again until it is quite stiff,
pour it into pots, cover them, and keep in a dry place
until wanted.
(3) Tress the juice out of sufficient Mulberries to make
12 pints, and put it into a preserving- pan with 121b. of
coarsely- crushed loaf sugar. Stir until the sugar has dis-
solved, then boil it for five minutes longer. Have ready 121b.
of ripe Mulberries that have been carefully picked over, and
put them into the boiling juice ; boil the whole quickly
for half-an-hour longer, keeping it well stirred at the
same time. If the jam is not sufficiently reduced at the
end of that time, boil it for fifteen minutes more. When
ready, turn it into jars, and stand them in a cool place.
When the jam is quite cold, put in each jar a round of
white paper soaked in brandy, cover with parchment,
and tie down. Keep them hi a dry store-cupboard until
wanted.
Mulberry Jelly. — (1) Pick and clean lib. of Mulberries, put
them into a preserving-pan with 1 breakfast cupful of water,
place the pan on the fire, leave until the contents begin to
simmer, put it into a fine sieve, and press out all the juice.
Put fib. of sugar✪ Mulberry Jelly into a sugar-boiler and boil to the ball
degree (see Sugar-boiling), then add the Mulberry-juice,
skim frequently, and after about fifteen minutes’ quick
boiling the jelly will be of the required consistence. Pour
it into pots or jars, and when set cover with pieces of
white paper dipped in brandy, and put hi a cool place.
For details respecting Culinary Processes, Utensils , Sauces, <bc., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
953
Mulberries — continued.
Let them remain for a day or two, cover the jars, and the
jelly will then he ready for use.
(2) Squeeze out all the juice from some Mulberries, put
it together with the pulp into a jar, set it in the oven, and
let it remain for several hours. Strain the juice through
a jelly- bag, and to every pint add ] Ub. of sugar; boil these
in a preserving- pan for forty-five minutes, remove the pan
from the fire, add a little lemon-juice, pour the jelly into
moulds, and turn out when set.
Mulberry Salad. — Pick the fruit carefully and arrange it
in a compote-dish, then sift caster sugar over it. Put into
a basin 1 wineglassful of Chartreuse, 1 table-spoonful of
ginger syrup, and the strained juice of an orange✪ Mulberry Salad. Stir the
mixture till well mixed, then pour it over the Mulberries,
and serve. See Fig. 1194.
Mulberry Smash. -In a half-pint glass mix 1 table spoonful of
syrup with 1 wineglassful of strained Mulberry-juice, fill
up with ice, put a few berries of any kind of fruit✪ Mulberry Smash on the
top, and serve with straws.
Page 558 · 3 recipe records on this page
Presented as published in 1892. 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
(2) Put the required quantity of Mulberries into a jar, place this in a saucepan of boiling water, and as the juice of the Mulberries is extracted pour it off; put it into a preserving-pan with 21b. of loaf sugar to each pint, and stir well until the latter is dissolved ; let it boil for five minutes, constantly stirring and skimming, then add the fruit without any bruised berries, hi the proportion of 211). of fruit to each pint of juice, remove the pan to the fire, and let the jam simmer for half an hour. Set it aside to cool for a day, boil it up again until it is quite stiff, pour it into pots, cover them, and keep in a dry place until wanted.
(3) Press the juice out of sufficient Mulberries to make 12 pints, and put it into a preserving- pan with 121b. of coarsely- crushed loaf sugar. Stir until the sugar has dissolved, then boil it for five minutes longer. Have ready 121b. of ripe Mulberries that have been carefully picked over, and put them into the boiling juice ; boil the whole quickly for half-an-hour longer, keeping it well stirred at the same time. If the jam is not sufficiently reduced at the end of that time, boil it for fifteen minutes more. When ready, turn it into jars, and stand them in a cool place. When the jam is quite cold, put in each jar a round of white paper soaked in brandy, cover with parchment, and tie down. Keep them in a dry store-cupboard until wanted.
Mulberry Jelly. — (1) Pick and clean lib. of Mulberries, put them into a preserving-pan with 1 breakfast cupful of water, place the pan on the fire, leave until the contents begin to simmer, put it into a fine strainer, and press out all the juice. Put fib. of sugar into a sugar-boiler and boil to the ball degree (see Sugar-boiling), then add the Mulberry-juice, skim frequently, and after about fifteen minutes’ quick boiling the jelly will be of the required consistence. Pour it into pots or jars, and when set cover with pieces of white paper dipped in brandy, and put in a cool place.
For details respecting Culinary Processes, Utensils , Sauces, <bc., referred to, see under their special heads.
Mulberries — continued.
Let them remain for a day or two, cover the jars, and the jelly will then be ready for use.
(2) Squeeze out all the juice from some Mulberries, put it together with the pulp into a jar, set it in the oven, and let it remain for several hours. Strain the juice through a jelly- bag, and to every pint add ] Ub. of sugar; boil these in a preserving- pan for forty-five minutes, remove the pan from the fire, add a little lemon-juice, pour the jelly into moulds, and turn out when set.
Mulberry Salad. — Pick the fruit carefully and arrange it in a compote-dish, then sift caster sugar over it. Put into a basin 1 wineglassful of Chartreuse, 1 table-spoonful of
ginger syrup, and the strained juice of an orange. Stir the mixture till well mixed, then pour it over the Mulberries, and serve. See Fig. 1194.
Mulberry Smash. -In a half-pint glass mix 1 tablespoonful of syrup with 1 wineglassful of strained Mulberry-juice, fill up with ice, put a few berries of any kind of fruit on the top, and serve with straws.
Records on this page
Mulberry JellyMulberry SaladMulberry Smash