thread forms, which can he stretched some way before
snapping ; lay the fruit into the syrup at this point,
and boil up once geutly, then lift the pan from the
fire, skim carefully, and pour syrup and fruit into an
earthenware basin, and leave it till next day ; then
drain off the syrup, add a little more sugar, and
again boil to the“ pearl ” till the thread will stretch a
little further before snapping, and again boil up the
fruit as before. Repeat this exactly for five days
more, then on the sixth day boil the sugar till you
can stretch your finger and thumb to the uttermost
without breaking the thread, boil the fruit up again
and bottle and cork down at once. They will keep
in this svrup for a long time ; when wanted for
dessert purposes lift them from the bottles, drain for
a little on a sieve, then place them on pastry racks,
or trays, in the oven, till dry or glaces. Or they may
be drained in this way, and then dipped in sugar
boiled to the crack ( i.e ., till on dropping a little into
cold water it will harden at once and fall with a little
tinkle like glass, or if bitten will break crisp and
hard), and then left to dry on oiled slabs. Preserved
in this way they are extremely nice, but do not keep
good for more than a few days at the outside.
Soft fruit, such as strawberries, &c., must not be
boiled in the syrup, but only need the boiling syrup
(brought to the proper degree) poured over them.
Of course as strict attention must be paid to the tight
closing of the bottles containing these fi’uits as foi
any other bottled fruit.
Again fruit is often preserved in brandy, with
excellent effect. This may be done in two ways
26
PICKLES AND PRESERVES.
either the fruit is bottled in syrup as before, to which
brandy or spirit to taste is added, or else the fruit
after preparation, is laid in the bottles, with brandy
enough to cover them, corked down tightly and left
for a month, after which the brandy is strained off
and mixed with sugar candy in the proportion of 4oz.
of the crushed candy to each pint of the brandy✪ Bottled Fruit in Brandy
when this is thoroughly melted, it is all strained
through flannel till bright and clear, and then
returned to the fruit (being careful there is enough
to cover them well), and they are then ready for use,
but will keep for a long time.
Another form of bottled dried fruit is one seen
abroad, in which the fruit is reduced, to powder. It
is prepared thus : stalk any fruit, such as currants,
cherries, &c., and remove the stones, then crush them
till every drop of juice is extracted ; tammy this, and
for each part of juice allow from four to six parts of
very white (cane) loaf sugar✪ Bottled Dried Fruit Powder, crushed and sifted.
Stir the juice and sugar together till you obtain a
granular kind of paste ; dry this slowly but
thoroughly in the stove, then crush to powder and
store in very clean, dry and tightly corked bottles.
A spoonful of this fruit sugar dissolved in a glass
of iced or aerated water makes a most refreshing
drink in hot weather.
Lastly, there is bottled fruit pulp, which is very
easily prepared, and will enable one to have
apparently fresh fruit puree all the year round.
For this choose perfectly ripe (but not the least
over ripe ) fruit, freshly gathered on a dry, hot day,
and pulp this fruit, raw, through a delicately clean
CANNING AND BOTTLING.
27
✪ Bottled Fruit Pulp
Page 13 · 3 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
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thread forms, which can he stretched some way before
snapping ; lay the fruit into the syrup at this point,
and boil up once geutly, then lift the pan from the
fire, skim carefully, and pour syrup and fruit into an
earthenware basin, and leave it till next day ; then
drain off the syrup, add a little more sugar, and
again boil to the“ pearl ” till the thread will stretch a
little further before snapping, and again boil up the
fruit as before. Repeat this exactly for five days
more, then on the sixth day boil the sugar till you
can stretch your finger and thumb to the uttermost
without breaking the thread, boil the fruit up again
and bottle and cork down at once. They will keep
in this svrup for a long time ; when wanted for
dessert purposes lift them from the bottles, drain for
a little on a sieve, then place them on pastry racks,
or trays, in the oven, till dry or glaces. Or they may
be drained in this way, and then dipped in sugar
boiled to the crack ( i.e ., till on dropping a little into
cold water it will harden at once and fall with a little
tinkle like glass, or if bitten will break crisp and
hard), and then left to dry on oiled slabs. Preserved
in this way they are extremely nice, but do not keep
good for more than a few days at the outside.
Soft fruit, such as strawberries, &c., must not be
boiled in the syrup, but only need the boiling syrup
(brought to the proper degree) poured over them.
Of course as strict attention must be paid to the tight
closing of the bottles containing these fi’uits as foi
any other bottled fruit.
Again fruit is often preserved in brandy, with
excellent effect. This may be done in two ways
26
PICKLES AND PRESERVES.
either the fruit is bottled in syrup as before, to which
brandy or spirit to taste is added, or else the fruit
after preparation, is laid in the bottles, with brandy
enough to cover them, corked down tightly and left
for a month, after which the brandy is strained off
and mixed with sugar candy in the proportion of 4oz.
of the crushed candy to each pint of the brandy
when this is thoroughly melted, it is all strained
through flannel till bright and clear, and then
returned to the fruit (being careful there is enough
to cover them well), and they are then ready for use,
but will keep for a long time.
Another form of bottled dried fruit is one seen
abroad, in which the fruit is reduced, to powder. It
is prepared thus : stalk any fruit, such as currants,
cherries, &c., and remove the stones, then crush them
till every drop of juice is extracted ; tammy this, and
for each part of juice allow from four to six parts of
very white (cane) loaf sugar, crushed and sifted.
Stir the juice and sugar together till you obtain a
granular kind of paste ; dry this slowly but
thoroughly in the stove, then crush to powder and
store in very clean, dry and tightly corked bottles.
A spoonful of this fruit sugar dissolved in a glass
of iced or aerated water makes a most refreshing
drink in hot weather.
Lastly, there is bottled fruit pulp, which is very
easily prepared, and will enable one to have
apparently fresh fruit puree all the year round.
For this choose perfectly ripe (but not the least
over ripe ) fruit, freshly gathered on a dry, hot day,
and pulp this fruit, raw, through a delicately clean
CANNING AND BOTTLING.
27