of spoiling the whole batch. Only good sound finished the fruit is blanched, as it is termed;
fruit is fit for this purpose. then begins the preserving.
For preserving on a small scale the common The fruitis taken out of the cold water, drained
one- and two-quart glass jars are the best; for jell- in a hair or cane sieve, put into boiling syrup and
ies the smaller glasses with tin covers do very well, given two or three boils; then put in earthen pans
After putting up, the fruits must be kept in cool and set aside till next day. The next day it is
dry places of even temperature, or in dark clos- heated and the syrup drained off. When the
ets, because light injures fruits just as much as syrup is boiling add a little more sugar, put in the
heat does. If put up in glasses, wrap in paper; fruit and let come to a boil, then set aside till
label, date and mark on it the cost price, so that next day. On the third day the syrup is drained
it can be charged without much trouble to the off again and more sugar added (because the
department it is used in. sugar gets weakened by the fruit juice) and boiled
The process by which the preserves known in to the soft ball, as it is termed; put in the fruit,
the market as "candied fruits" or "fruits glaces" let come to a boil, skim the syrup carefully, then
are made, is an art in itself, which can only be take out the fruit and put in glasses, the hot
learned and mastered by long experience. These syrup poured over and the glasses closed up air-
goods come mostly from Southern France. At- tight. Peaches and apricots are finished in this
tempts are made in California in this line of pre- way in three days, but pears and quinces take
serving, but with very little success. The Call- four and five days to get them clear and trans-
fornia fruits are hard and too much dried and parent. Watermelon rind (the white rind) if pre-
cannot be compared with the French fruits glaces. pared in this way makes a nice preserve if some
The main thing to be done in this process is to lemon or orange peel is added. Plums, cherries,
extract the juice of the fruit and replace it with strawberries and raspberries are prepared in the
«ugar, so it keeps its original form. The fruits, same way.
after being blanched, are put in a strong syrup of There is another way of putting up fruit which
clarified sugar, left in it from ten to fourteen days, takes less time and labor and is practiced in fam-
PAUL RICHARDS BOOK OF ERHADB, CAKES, PASTRIES. ICES AND SWEETMEATS
ilies with good results. It is more like the pro-
cess used in large canning establisbments and is
done in two ways — either the fruit is boiled in
syrup for twelve to twenty-five minutes, and then
put in heated glasses and closed up air-tight; or
the fruit is put in glasses (peaches, pears and
quinces already blanched; berries are put in in
their natural state), the glasses filled with syrup,
the covers put on, then set in a bain marie or a
large pan of cold water with some straw under and
between to prevent breaking. Put on the fire and
let gradually come to a boil; and from the time it
comes to the boil — from twelve to twenty-five
minutes, according to the ripeness or kind of fruit
(berries from ten to twelve minutes, also ripe
peaches and apricots; pears and quinces twenty
to twenty-five minutes). The water should come
up to the neck of the glasses and a lid or board
put on to prevent them turning over. Then they
are taken out and the covers closed tight. Let
them cool slowly and tighten the covers again as
they get cold. Fruits put up this way will keep
for years, provided the proper care has been tak-
en, first in selecting and preparing the fruit, and,
secondly, if they are kept in the proper place.
Page 1
Presented as published in 1907. 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
of spoiling the whole batch. Only good sound finished the fruit is blanched, as it is termed;
fruit is fit for this purpose. then begins the preserving.
For preserving on a small scale the common The fruitis taken out of the cold water, drained
one- and two-quart glass jars are the best; for jell- in a hair or cane sieve, put into boiling syrup and
ies the smaller glasses with tin covers do very well, given two or three boils; then put in earthen pans
After putting up, the fruits must be kept in cool and set aside till next day. The next day it is
dry places of even temperature, or in dark clos- heated and the syrup drained off. When the
ets, because light injures fruits just as much as syrup is boiling add a little more sugar, put in the
heat does. If put up in glasses, wrap in paper; fruit and let come to a boil, then set aside till
label, date and mark on it the cost price, so that next day. On the third day the syrup is drained
it can be charged without much trouble to the off again and more sugar added (because the
department it is used in. sugar gets weakened by the fruit juice) and boiled
The process by which the preserves known in to the soft ball, as it is termed; put in the fruit, the market as "candied fruits" or "fruits glaces" let come to a boil, skim the syrup carefully, then are made, is an art in itself, which can only be take out the fruit and put in glasses, the hot learned and mastered by long experience. These syrup poured over and the glasses closed up airgoods come mostly from Southern France. At- tight. Peaches and apricots are finished in this tempts are made in California in this line of pre- way in three days, but pears and quinces take serving, but with very little success. The Call- four and five days to get them clear and transfornia fruits are hard and too much dried and parent. Watermelon rind (the white rind) if precannot be compared with the French fruits glaces. pared in this way makes a nice preserve if some
The main thing to be done in this process is to lemon or orange peel is added. Plums, cherries,
extract the juice of the fruit and replace it with strawberries and raspberries are prepared in the
«ugar, so it keeps its original form. The fruits, same way.
after being blanched, are put in a strong syrup of There is another way of putting up fruit which
clarified sugar, left in it from ten to fourteen days, takes less time and labor and is practiced in fam-
ilies with good results. It is more like the process used in large canning establisbments and is done in two ways — either the fruit is boiled in syrup for twelve to twenty-five minutes, and then put in heated glasses and closed up air-tight; or the fruit is put in glasses (peaches, pears and quinces already blanched; berries are put in in their natural state), the glasses filled with syrup, the covers put on, then set in a bain marie or a large pan of cold water with some straw under and between to prevent breaking. Put on the fire and let gradually come to a boil; and from the time it comes to the boil — from twelve to twenty-five minutes, according to the ripeness or kind of fruit (berries from ten to twelve minutes, also ripe peaches and apricots; pears and quinces twenty to twenty-five minutes). The water should come up to the neck of the glasses and a lid or board put on to prevent them turning over. Then they are taken out and the covers closed tight. Let them cool slowly and tighten the covers again as they get cold. Fruits put up this way will keep for years, provided the proper care has been taken, first in selecting and preparing the fruit, and, secondly, if they are kept in the proper place.