2 lbs. sugar.
i£ lbs. raisins.
2 oz. mustard seed.
I oz.
1 bottle of vinegar,
oz. salt.
oz. pounded garlic.
1 oz. ground ginger.
pepper.✪ Chutney
Pare and core the apples and put them in a jar with the sugar
and vinegar. Cover and boil or bake till the whole is a pulp.
While hot rub through a sieve and put in a jar with the other
things. Stir every day for a week and then bottle.
Miss Harvly, Langside.
TOMATO CHUTNEY.
4 lbs. of ripe tomatoes.
| pint of vinegar.
1 lb. brown sugar.
2 ozs. mustard seed.
As much cayenne as
£ oz. garlic, chopped.
1 lb. Sultanas, chopped,
i oz. powdered ginger.
2' ozs. salt✪ Tomato Chutney.
will lie on a sixpence.
Cut up tomatoes and place in a jar with vinegar and sugar.
SOLE MAKERS OP
“D.C.L.” YEAST and
“D.C.L.” MALT EXTRACT,
The Distillers Co., Ltd.,
EDINBURGH.
201
Cover and bake slowly till in a mash, mb through a sieve, and
mix with all the other things, and stir every day for a week.
Bring to the boil to ensure keeping. Put into small bottles for
use. It is better kept a few weeks before using.
Mrs. W. Henderson, Mount Florida.
CHUTNEY SAUCE.
i quart vinegar.
3 lbs. gr'-en gooseberries
1 lb. moist sugar.
4 ozs. currants.
6 ozs. salt.
2 drs. turmeric.
1 oz. onions.
£ oz. mustard.
2 drs. cayenne pepper.
2 drs. ground nutmegs.
2 drs. ground pimento✪ Chutney Sauce.
Bruise the salt with the currants, then put them with all the
ingredients into a jelly pan and simmer till perfectly soft.
Strain through a thin cloth and squeeze so as to get some of
the thick. When cold, bottle and cork tightly to keep out the
air.
Mrs. Thomson, Cransley, Pollokshields.
BEETROOT (Pickled).
\ dozen beets. I Blade of mace.
1 dozen cloves. ^ oz. ginger.
2 dozen peppercorns. I i oz. Jamaica pepper✪ Pickled Beetroot.
Wash beets without breaking skins. Put in boiling water with
a little salt. Boil i J hours, then rub skin off with a towel. Cut
into slices J inch thick, and allow to cool. Put on two pints of
vinegar with spices, and allow it to boil. When cold pour over
beets. Cover and allow to cool for ten days before using.
Mrs. Moyes, iio Hill Street, Glasgow.
DAMSONS (Pickled).
3 quarts damsons. I i oz. cloves.
3 lbs. sugar. i oz. peppercorns.
3 pints vinegar. | i stick cinnamon✪ Pickled Damsons.
Prick the fruit well with a needle and boil all together for a few
minutes. Put aside for use.
Miss Davidson, Edinburgh,
202
EGYPTIAN PICKLES.
i stone Portugal onions.
\ lh. mustard.
3 tablespoonfuls salad oil.
3 tablespoonfuls salt.
3 tablespoonfuls sugar,
i teaspoonful cayenne pepper.✪ Egyptian Pickles
Cut onions in thin pieces, cover with vinegar, put in close jar,
and allow to stand for six weeks.
Mrs. W. H. Mair, Pollokshields, West.
ADDITIONAL RECIPES.
i
ADDITIONAL RECIPES.
ADDITIONAL RECIPES.
USE ONLY
UNEQUALLED FOR FRUIT PRESERVING.
207
PRESERVES.
r
BRAMBLE AND APPLE JELLY.
7 lbs. brambles. I a lbs. apples.
Sugar✪ Bramble and Apple Jelly.
Wash the apples well and cut them in pieces. Put brambles
and apples in a jelly pan, cover them with water, and boil about
half an hour, stirring well to prevent burning Strain through
jelly bag, measure juice, and to every pint allow ij lbs. of
sugar. Put juice and sugar into jelly pan, and boil for three
minutes.
Miss Dunlop, Strathearn, Barrhead.
LEMON JELLY,
12 lemons. I Sugar.
4 oranges. | Water. ✪ Lemon Jelly
Page 72 · 9 recipe records on this page
Presented as published in 1903. 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 lbs. sugar. i£ lbs. raisins.
2 oz. mustard seed.
I oz.
1 bottle of vinegar, oz. salt.
oz. pounded garlic. 1 oz. ground ginger.
pepper.
Pare and core the apples and put them in a jar with the sugar and vinegar. Cover and boil or bake till the whole is a pulp. While hot rub through a sieve and put in a jar with the other things. Stir every day for a week and then bottle.
Miss Harvly, Langside.
TOMATO CHUTNEY.
4 lbs. of ripe tomatoes.
| pint of vinegar.
1 lb. brown sugar.
2 ozs. mustard seed.
As much cayenne as
£ oz. garlic, chopped.
1 lb. Sultanas, chopped, i oz. powdered ginger. 2' ozs. salt.
will lie on a sixpence.
Cut up tomatoes and place in a jar with vinegar and sugar.
SOLE MAKERS OP
“D.C.L.” YEAST and “D.C.L.” MALT EXTRACT,
The Distillers Co., Ltd.,
EDINBURGH.
Cover and bake slowly till in a mash, rub through a sieve, and mix with all the other things, and stir every day for a week. Bring to the boil to ensure keeping. Put into small bottles for use. It is better kept a few weeks before using.
Mrs. W. Henderson, Mount Florida.
CHUTNEY SAUCE.
i quart vinegar.
3 lbs. gr'-en gooseberries 1 lb. moist sugar.
4 ozs. currants.
6 ozs. salt.
2 drs. turmeric.
1 oz. onions.
£ oz. mustard.
2 drs. cayenne pepper. 2 drs. ground nutmegs. 2 drs. ground pimento.
Bruise the salt with the currants, then put them with all the ingredients into a jelly pan and simmer till perfectly soft. Strain through a thin cloth and squeeze so as to get some of the thick. When cold, bottle and cork tightly to keep out the air.
Mrs. Thomson, Cransley, Pollokshields.
BEETROOT (Pickled).
\ dozen beets. I Blade of mace.
1 dozen cloves. ^ oz. ginger.
2 dozen peppercorns. I i oz. Jamaica pepper.
Wash beets without breaking skins. Put in boiling water with a little salt. Boil i J hours, then rub skin off with a towel. Cut into slices J inch thick, and allow to cool. Put on two pints of vinegar with spices, and allow it to boil. When cold pour over beets. Cover and allow to cool for ten days before using.
Mrs. Moyes, iio Hill Street, Glasgow.
DAMSONS (Pickled).
3 quarts damsons. I i oz. cloves.
3 lbs. sugar. i oz. peppercorns.
3 pints vinegar. | i stick cinnamon.
Prick the fruit well with a needle and boil all together for a few minutes. Put aside for use.
Miss Davidson, Edinburgh,
EGYPTIAN PICKLES.
i stone Portugal onions.
\ lh. mustard.
3 tablespoonfuls salad oil.
3 tablespoonfuls salt.
3 tablespoonfuls sugar, i teaspoonful cayenne pepper.
Cut onions in thin pieces, cover with vinegar, put in close jar, and allow to stand for six weeks.
Mrs. W. H. Mair, Pollokshields, West.
USE ONLY
UNEQUALLED FOR FRUIT PRESERVING.
PRESERVES.
r
BRAMBLE AND APPLE JELLY.
7 lbs. brambles. I a lbs. apples.
Sugar.
Wash the apples well and cut them in pieces. Put brambles and apples in a jelly pan, cover them with water, and boil about half an hour, stirring well to prevent burning Strain through jelly bag, measure juice, and to every pint allow ij lbs. of sugar. Put juice and sugar into jelly pan, and boil for three minutes.
Miss Dunlop, Strathearn, Barrhead.
LEMON JELLY,
12 lemons. I Sugar.
4 oranges. | Water.
Records on this page
Red Currant JellyChutneyTomato ChutneyChutney SaucePickled BeetrootPickled DamsonsEgyptian PicklesBramble and Apple JellyLemon Jelly