Press the currants and strain the juice
through a cloth; to one pint of juice✪ Currant Jelly put
one pound of loaf sugar. Let the sugar and
juice boil for twelve minutes, then put it
into half-pint tumblers, and when the jelly
is cold paste on covers of white paper. Sun
the jelly for about a fortnight.
999
(/62)
JANE HAMILTON'S RECIPES
FOX GRAPE.
Gather the grapes when they are green and
tender, take as many as you wish, pick off
the stems, and stew them in a brass skillet
with sufficient water until they are entirely
done. It takes just four pounds of the
fruit and one pint of water to make three
pints of juice. Strain the stewed grapes
through a coarse cloth, and to one pint of
juice put a pound of loaf sugar; let it boil
until it becomes a thick jelly. Pour it into
moulds, and when it is cold cover the moulds
with paper. The best way to strain the
juice is to first pass it through a colander,
and then strain through a muslin cloth.
Put a small piece of alum with the grapes
to green the jelly.
GOOSEBERRY JELLY.
To every pound of gooseberries put two
gills of water✪ Gooseberry Jelly. Set them on the fire and
( 163 )
JANE HAMILTON'S RECIPES
stew them to a pulp, adding a piece of alum
the size of a plum. Strain the juice through
a muslin cloth, but do not press the fruit
too much or the jelly will not be so clear.
To every pint of juice put a pound of loaf
sugar. Boil it until it becomes a jelly ; then
pour in the moulds. Cover the moulds.
QUINCE AND PEAR.
These jellies are made exactly in the same
manner as the apple jelly, except that the
quinces require rather more water for the
same quantity of fruit. They may be
moulded in blanc mange moulds. Cover the
moulds, and when you wish to take them
out, dip the moulds in hot water or hold
them over the fire.
(J64)
ICE CREAM AND ICES
ICE CREAM AND ICES
BURNT SUGAR.
To one quart of new milk put eight eggs
(leaving out the whites if you prefer), beat-
ing the eggs well. Stir in a tablespoonful of
flour, strain the eggs through a sieve, and
add them to the milk. Take ten ounces of
light brown sugar, put it into a skillet, and
stir it until it boils up. Add the eggs and
milk and boil two or three minutes. Sea-
son with cinnamon, pounded, put in a muslin
bag and boiled in the custard. As soon as
the custard is cold freeze it.
CARAMEL.
To one quart of fresh cream put ten
ounces of light brown sugar and a table-
spoonful of flour. Put the sugar into a
brass skillet and let it boil up, stirring it
constantly. Mix the flour with a little of
(/67)
JANE HAMILTON'S RECIPES
cream and then add the remainder of cream,
stirring it well so as to distribute the flour
equally without any lumps throughout the
cream. As soon as the sugar boils up pour
on the cream and let it stay until the sugar
mixes entirely with it, which is done by a
constant stirring. Season with powdered
cinnamon, and as soon as it is entirely cold
freeze it. Brown sugar (it should be of
the nicest) is much better than loaf sugar
for caramel, as the loaf sugar has a bitter
taste when burned.
COCOANUT CREAM.
To two quarts of cream put two cocoa-
nuts (grated or beaten fine in a mortar),
and a pound and four ounces of sugar. Beat
the cream and cocoanut well together. The
cream may be whipped before the cocoanut
is put in.
JANE HAMILTON'S RECIPES
LEMON CREAM. ✪ Blanc Mange
Page 37 · 8 recipe records on this page
Presented as published in 1909. 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
Press the currants and strain the juice through a cloth; to one pint of juice put one pound of loaf sugar. Let the sugar and juice boil for twelve minutes, then put it into half-pint tumblers, and when the jelly is cold paste on covers of white paper. Sun the jelly for about a fortnight.
(/62)
FOX GRAPE.
Gather the grapes when they are green and tender, take as many as you wish, pick off the stems, and stew them in a brass skillet with sufficient water until they are entirely done. It takes just four pounds of the fruit and one pint of water to make three pints of juice. Strain the stewed grapes through a coarse cloth, and to one pint of juice put a pound of loaf sugar; let it boil until it becomes a thick jelly. Pour it into moulds, and when it is cold cover the moulds with paper. The best way to strain the juice is to first pass it through a colander, and then strain through a muslin cloth. Put a small piece of alum with the grapes to green the jelly.
GOOSEBERRY JELLY.
To every pound of gooseberries put two gills of water. Set them on the fire and
( 163 )
stew them to a pulp, adding a piece of alum the size of a plum. Strain the juice through a muslin cloth, but do not press the fruit too much or the jelly will not be so clear. To every pint of juice put a pound of loaf sugar. Boil it until it becomes a jelly ; then pour in the moulds. Cover the moulds.
QUINCE AND PEAR.
These jellies are made exactly in the same manner as the apple jelly, except that the quinces require rather more water for the same quantity of fruit. They may be moulded in blanc mange moulds. Cover the moulds, and when you wish to take them out, dip the moulds in hot water or hold them over the fire.
(J64)
ICE CREAM AND ICES
ICE CREAM AND ICES
BURNT SUGAR.
To one quart of new milk put eight eggs (leaving out the whites if you prefer), beating the eggs well. Stir in a tablespoonful of flour, strain the eggs through a sieve, and add them to the milk. Take ten ounces of light brown sugar, put it into a skillet, and stir it until it boils up. Add the eggs and milk and boil two or three minutes. Season with cinnamon, pounded, put in a muslin bag and boiled in the custard. As soon as the custard is cold freeze it.
CARAMEL.
To one quart of fresh cream put ten ounces of light brown sugar and a tablespoonful of flour. Put the sugar into a brass skillet and let it boil up, stirring it constantly. Mix the flour with a little of
(/67)
cream and then add the remainder of cream, stirring it well so as to distribute the flour equally without any lumps throughout the cream. As soon as the sugar boils up pour on the cream and let it stay until the sugar mixes entirely with it, which is done by a constant stirring. Season with powdered cinnamon, and as soon as it is entirely cold freeze it. Brown sugar (it should be of the nicest) is much better than loaf sugar for caramel, as the loaf sugar has a bitter taste when burned.
COCOANUT CREAM.
To two quarts of cream put two cocoanuts (grated or beaten fine in a mortar), and a pound and four ounces of sugar. Beat the cream and cocoanut well together. The cream may be whipped before the cocoanut is put in.
LEMON CREAM.
Records on this page
Currant JellyGooseberry JellyApple JellyBlanc MangeBurnt Sugar Ice CreamCaramel Ice CreamCocoanut CreamLemon Cream