Grapes of all varieties are mostly natives of tropical and
6emi=tropical regions. Some varieties are dried and sold as rai-
sins and currants. Fresh, ripe grapes, contain much sugar,
sometimes nearly 20$^ and the acid is chiefly tartaric, part of
which is combined with potash. All grapes are nutritive and sultana gkape.
wJiolesome, but they are subject to fermentations, and when eat-
en immoderately sometimes bring on colic. In moderation they may be safely
eaten even by invalids, and are refrigerant, diuretic and laxative.
GREEN GOOSEBERRY PRESERVES.— Top, tail and wash the
gooseberries in cold water, and drain; then pour on boiling water and
let stand a few minutes to scald; this will soften them and extract
part of their acid; when tender, take them out with a skimmer and
slip them into cold water, leave a few minutes and take out with the
skimmer, and slide carefully into the syrup; have the syrup made
with 3 cups water and 1^ lbs. sugar✪ Green Gooseberry Preserves for each lb. of gooseberries; let
PRESEKVES
511
them simmer slowly in the syrup until quite clear — about 20 min-
utes; if they seem likely to break take them out sooner with the
skimmer, and let the syrup boil a little longer; put them in the jars,
and when cold pour on the syrup, and tie up.
GREENGAGE PRESERVES — Prick the plums with a fine
needle to prevent their breaking, put them into a preserving pan
with only enough water to cover them, and set them over a gentle
fire until the water simmers; then take them out and set them on a
sieve to drain. Add to the water in which the plums were boiled 1
lb. sugar to 1 lb. plums✪ Greengage Preserves; boil it quickly, skimming it as the scum
rises, until the syrujp thickens on the spoon; then put in the plums,
let them boil until the sugar bubbles, and pour the whole into a ba-
sin; let it stand until the next day. Drain the syrup from the fruit,
boil it up quickly, and pour it over the plums. Repeat this 4 days,
which cooks the fruit without injuring the shape; then boil it in the
syrup for 5 or 6 minutes, put into jars, and pour the syrup over.
The kernels must be blanched and boiled with the fruit.
Damsons can be put up the same way.
Gkeengages are a variety of plum, although not the largest in size; for deli-
cacy and richness of flavor they are unsurpassed, and are generally esteemed as
one of the finest varieties. The name is derived from the Gage family who intro-
duced them into England.
HUCKLEBERRY PRESERVES.— Use f lb. of sugar and the
juice of half a lemon to each lb. of huckleberries; put half the sugar
on the berries, and let stand a few hours or over night; then drain off
the juice, add 1 cup water✪ Huckleberry Preserves, the lemon juice, and the balance of the
sugar; set it on the stove till
the sugar dissolves, boil quick-
ly, and skim; then put in the
berries and let it simmer
merely until they are tender
— about I hour; then take
them out, put in jars and
when cold, pour on the syrup
and tie up.
Bilberries can be preserved
the same way.
The Bilberry is found in the
northern parts of the world, and it
belongs to the same species as the
whortleberry. Its composition and
pro]»erties are about the same, and
it is very wholesome.
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512 PEESERVES
Page 379 · 4 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
Grapes of all varieties are mostly natives of tropical and semi-tropical regions. Some varieties are dried and sold as raisins and currants. Fresh, ripe grapes, contain much sugar, sometimes nearly 20%, and the acid is chiefly tartaric, part of which is combined with potash. All grapes are nutritive and wholesome, but they are subject to fermentations, and when eaten immoderately sometimes bring on colic. In moderation they may be safely eaten even by invalids, and are refrigerant, diuretic and laxative.
GREEN GOOSEBERRY PRESERVES.— Top, tail and wash the gooseberries in cold water, and drain; then pour on boiling water and let stand a few minutes to scald; this will soften them and extract part of their acid; when tender, take them out with a skimmer and slip them into cold water, leave a few minutes and take out with the skimmer, and slide carefully into the syrup; have the syrup made with 3 cups water and 1^ lbs. sugar for each lb. of gooseberries; let
them simmer slowly in the syrup until quite clear — about 20 minutes; if they seem likely to break take them out sooner with the skimmer, and let the syrup boil a little longer; put them in the jars, and when cold pour on the syrup, and tie up.
GREENGAGE PRESERVES — Prick the plums with a fine needle to prevent their breaking, put them into a preserving pan with only enough water to cover them, and set them over a gentle fire until the water simmers; then take them out and set them on a sieve to drain. Add to the water in which the plums were boiled 1 lb. sugar to 1 lb. plums; boil it quickly, skimming it as the scum rises, until the syrujp thickens on the spoon; then put in the plums, let them boil until the sugar bubbles, and pour the whole into a basin; let it stand until the next day. Drain the syrup from the fruit, boil it up quickly, and pour it over the plums. Repeat this 4 days, which cooks the fruit without injuring the shape; then boil it in the syrup for 5 or 6 minutes, put into jars, and pour the syrup over. The kernels must be blanched and boiled with the fruit.
Damsons can be put up the same way.
Gkeengages are a variety of plum, although not the largest in size; for delicacy and richness of flavor they are unsurpassed, and are generally esteemed as one of the finest varieties. The name is derived from the Gage family who introduced them into England.
HUCKLEBERRY PRESERVES.— Use f lb. of sugar and the juice of half a lemon to each lb. of huckleberries; put half the sugar on the berries, and let stand a few hours or over night; then drain off the juice, add 1 cup water, the lemon juice, and the balance of the sugar; set it on the stove till the sugar dissolves, boil quickly, and skim; then put in the berries and let it simmer merely until they are tender — about I hour; then take them out, put in jars and when cold, pour on the syrup and tie up.
Bilberries can be preserved the same way.
The Bilberry is found in the northern parts of the world, and it belongs to the same species as the whortleberry. Its composition and pro]»erties are about the same, and it is very wholesome.
.\ 41/
^
Records on this page
Green Gooseberry PreservesGooseberry PreservesGreengage PreservesHuckleberry Preserves