Take equal weights of the fruit and refined sugar: lay
the former in a large dish, and sprinkle over half the sugar,
in fine powder; give a gentle shake to the dish, that the su¬
gar may touch the whole of the fruit. Next day make a
thin syrup with the remainder of the sugar, and, instead of
water, allow one pint of red currant juice to every pound of
strawberries✪ To Preserve Strawberries Whole : simmer them in this, until sufficiently jellied.
Choose the largest scarlets, or others, when not dead ripe.
Currant Jam, Black, Red, or White.
Let the fruit be very ripe. Pick it clean from the stalks,
bruise it, and to every pound put three-quarters of a pound
of loaf sugar✪ Currant Jam, Black, Red, or White ; stir it well, and boil half an hour.
Currant Jelly , Red or Black .
Strip the fruit, and in a stone jar stew them in a saucepan
of water, or by boiling on a hot hearth ; strain off the liquor,
and to every pint weigh a pound of lump sugar✪ Currant Jelly, Red or Black ; put the
latter in large lumps into it, in a stone or china vessel, till
nearly dissolved ; then put it into a preserving pan; simmer
and skim, as necessary. When it will jelly on a plate, put it
in jars or glasses.
Dried Apples.
Put them in a cool oven six or seven times✪ Dried Apples, and flatten
them by degrees, and gently, when soft enough to bear it.
If the oven be too hot it will waste them, and at first it should
be very cool. The biflen, or any tart apples are the sorts for
drying.
Gooseberry Jam, for Tarts.
Put twelve pounds of the ripe red hairy gooseberries,
gathered in dry weather, into a preserving pan with a pint of
currant juice ; let them boil pretty quick ; beat them with a
spoon; when they begin to break, put to them six pounds of
sugar✪ Gooseberry Jam, for Tarts, and simmer slowly to a jam : it requires long boiling,
or it will not keep. It is not an expensive thing, yet it is
excellent for tarts or puffs. Be careful it does not burn to
the bottom.
Raspberry Jam.
Weigh equal quantities of fruit and sugar✪ Raspberry Jam; put the former
into a preserving pan, boil and break it, stir constantly, and
let it boil very quickly ; when most of the juice is wasted,
add the sugar, and simmer it ; skim half an hour. This way
the jam is greatly superior in colour and flavour to that which
is made by putting the sugar in first.
Damson Cheese.
Bake or boil the fruit in a stone jar, or put in a saucepan
of water over the fire ; pour off some of the j uice, and to every
two pounds of fruit put a half pound of sugar✪ Damson Cheese; set the fruit
over a fire in a pan, let it boil quickly till it begins to look
dry, take out the stones and add the sugar, stir it well in and
simmer two hours slowly; then boil it quickly half an hour
till the sides of the pan begin to candy. Pour the jam into
potting pans or dishes an inch thick, so that it may cut firm.
Should the skins be disliked, then the juice is not to betaken
out; but after the first process, the fruit must be pulped
through a coarse seive, with thej uice, and managed as above*
All the juice may remain inandbe boiled toevaporate, butdo
not add the sugar till it has done so. It looks well in shapes
or fancy moulds.
Rout Drop Cakes. ✪ Rout Drop Cakes
Page 10 · 8 recipe records on this page
Presented as published in 1900. 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
Take equal weights of the fruit and refined sugar: lay the former in a large dish, and sprinkle over half the sugar, in fine powder; give a gentle shake to the dish, that the sugar may touch the whole of the fruit. Next day make a thin syrup with the remainder of the sugar, and, instead of water, allow one pint of red currant juice to every pound of strawberries : simmer them in this, until sufficiently jellied. Choose the largest scarlets, or others, when not dead ripe.
Currant Jam, Black, Red, or White.
Let the fruit be very ripe. Pick it clean from the stalks, bruise it, and to every pound put three-quarters of a pound of loaf sugar ; stir it well, and boil half an hour.
Currant Jelly , Red or Black .
Strip the fruit, and in a stone jar stew them in a saucepan of water, or by boiling on a hot hearth ; strain off the liquor, and to every pint weigh a pound of lump sugar ; put the latter in large lumps into it, in a stone or china vessel, till nearly dissolved ; then put it into a preserving pan; simmer and skim, as necessary. When it will jelly on a plate, put it in jars or glasses.
Dried Apples.
Put them in a cool oven six or seven times, and flatten them by degrees, and gently, when soft enough to bear it. If the oven be too hot it will waste them, and at first it should be very cool. The biflen, or any tart apples are the sorts for drying.
Gooseberry Jam, for Tarts.
Put twelve pounds of the ripe red hairy gooseberries, gathered in dry weather, into a preserving pan with a pint of currant juice ; let them boil pretty quick ; beat them with a spoon; when they begin to break, put to them six pounds of sugar, and simmer slowly to a jam : it requires long boiling, or it will not keep. It is not an expensive thing, yet it is excellent for tarts or puffs. Be careful it does not burn to the bottom.
Raspberry Jam.
Weigh equal quantities of fruit and sugar; put the former into a preserving pan, boil and break it, stir constantly, and let it boil very quickly ; when most of the juice is wasted, add the sugar, and simmer it ; skim half an hour. This way the jam is greatly superior in colour and flavour to that which is made by putting the sugar in first.
Damson Cheese.
Bake or boil the fruit in a stone jar, or put in a saucepan of water over the fire ; pour off some of the juice, and to every two pounds of fruit put a half pound of sugar; set the fruit over a fire in a pan, let it boil quickly till it begins to look dry, take out the stones and add the sugar, stir it well in and simmer two hours slowly; then boil it quickly half an hour till the sides of the pan begin to candy. Pour the jam into potting pans or dishes an inch thick, so that it may cut firm. Should the skins be disliked, then the juice is not to betaken out; but after the first process, the fruit must be pulped through a coarse seive, with the juice, and managed as above* All the juice may remain in and be boiled toevaporate, butdo not add the sugar till it has done so. It looks well in shapes or fancy moulds.
Rout Drop Cakes.
Records on this page
To Preserve Strawberries WholeCurrant Jam, Black, Red, or WhiteCurrant Jelly, Red or BlackDried ApplesGooseberry Jam, for TartsRaspberry JamDamson CheeseRout Drop Cakes