Fill larg£ stone jars with the fruit, which should be ripe, dry, and
sound; set them into an oven from which the bread has been drawn
several hours, and let them remain all night ; or, if this cannot con-
veniently be done, place them in pans of water, and boil them gently
until the plums are tender, and have yielded their juice to the
utmost. Pour this from them, strain it through a jelly bag, weigh,
and then boil it rapidly for twenty-five minutes. Have ready,
broken small, three pounds of sugar for four of the juice, stir them
together until it is dissolved, and then continue the boiling quickly
for ten minutes longer, and be careful to remove all the scum. Poui
the preserve into small moulds or pans, and turn it out when it is
wanted for table : it will be very fine, both in colour and in flavour.
Juice of plums, 4 lbs. : 2o minutes. Sugar, 3 lbs. : 10 minutes.
The cheese.— Skin and stone the plums from which the juice has
been poured, and after having weighed, boil them an hour and a
quarter over a brisk fire, and stir them constantly ; then to three
pounds of fruit add one of sugar, beaten to powder ; boil the preserve
for another half hour, and press it into shallow pans or moulds.
Plums, 3 lbs.✪ Mussel Plum Cheese and Jelly : 1 j hour. Sugar, 1 lb. : 30 minutes.
APRICOT MARMALADE.
This may be made either by the receipt for greengage, or Mogul
plum marmalade ; or the fruit may first be boiled quite tender, then
rubbed through a sieve, and mixed with three-quarters of a pound
of sugar to the pound of apricots✪ Apricot Marmalade: from twenty to thirty minutes will
boil it in this case. A richer preserve still is produced by taking off
the skins, and dividing the plums in halves or quarters, and leaving
(them for some hours with their weight of fine sugar strewed over
them before they are placed on the fire ; the}^ are then heated slowly
an 1 gei’fiy simmered for about half an hour.
CHAP. XXIV.]
PRESERVES.
517
TO DRY APRICOTS.
(A quick and easy method.')
Wipe gently, split, and stone some fine apricots which are not
over-ripe ; weigh, and arrange them evenly in a deep dish or bowl,
and strew in fourteen ounces of sugar in fine powder, to each pound
of fruit✪ To Dry Apricots ; on the following day turn the whole carefully into a pre-
serving-pan, let the apricots heat slowly, and simmer them very
softly for six minutes, or for an instant longer, should they not in
that time be quite tender. Let them remain in the syrup for a day
or two, then drain and spread them singly on dishes to dry.
To each pound of apricots, 14 oz. of sugar ; to stand 1 night, to be
simmered from 6 to 8 minutes, and left in syrup 2 or 3 days.
DRIED APRICOTS.
( French Receipt .)
Page 450 · 4 recipe records on this page
Presented as published in 1884. 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
Fill large stone jars with the fruit, which should be ripe, dry, and sound; set them into an oven from which the bread has been drawn several hours, and let them remain all night ; or, if this cannot conveniently be done, place them in pans of water, and boil them gently until the plums are tender, and have yielded their juice to the utmost. Pour this from them, strain it through a jelly bag, weigh, and then boil it rapidly for twenty-five minutes. Have ready, broken small, three pounds of sugar for four of the juice, stir them together until it is dissolved, and then continue the boiling quickly for ten minutes longer, and be careful to remove all the scum. Pour the preserve into small moulds or pans, and turn it out when it is wanted for table : it will be very fine, both in colour and in flavour.
Juice of plums, 4 lbs. : 2o minutes. Sugar, 3 lbs. : 10 minutes.
The cheese.— Skin and stone the plums from which the juice has been poured, and after having weighed, boil them an hour and a quarter over a brisk fire, and stir them constantly ; then to three pounds of fruit add one of sugar, beaten to powder ; boil the preserve for another half hour, and press it into shallow pans or moulds.
Plums, 3 lbs. : 1 j hour. Sugar, 1 lb. : 30 minutes.
APRICOT MARMALADE.
This may be made either by the receipt for greengage, or Mogul plum marmalade ; or the fruit may first be boiled quite tender, then rubbed through a sieve, and mixed with three-quarters of a pound of sugar to the pound of apricots: from twenty to thirty minutes will boil it in this case. A richer preserve still is produced by taking off the skins, and dividing the plums in halves or quarters, and leaving them for some hours with their weight of fine sugar strewed over them before they are placed on the fire ; they are then heated slowly and gently simmered for about half an hour.
TO DRY APRICOTS.
(A quick and easy method.')
Wipe gently, split, and stone some fine apricots which are not over-ripe ; weigh, and arrange them evenly in a deep dish or bowl, and strew in fourteen ounces of sugar in fine powder, to each pound of fruit ; on the following day turn the whole carefully into a preserving-pan, let the apricots heat slowly, and simmer them very softly for six minutes, or for an instant longer, should they not in that time be quite tender. Let them remain in the syrup for a day or two, then drain and spread them singly on dishes to dry.
To each pound of apricots, 14 oz. of sugar ; to stand 1 night, to be simmered from 6 to 8 minutes, and left in syrup 2 or 3 days.
DRIED APRICOTS.
( French Receipt .)
Records on this page
Dried ApricotsMussel Plum Cheese and JellyApricot MarmaladeTo Dry Apricots