FoodNet

A laboratory manual of foods and cookery

1916

Page 21 · 10 recipe records on this page

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
7 Ibs. ripe yellow tomatoes 5 Ibs. granulated sugar 7 lemons✪ Yellow Tomato Marmalade Method : Weigh tomatoes after peeling. Slice yellow skins of lemon in thin pieces. Discard white skin and cut pulp in small pieces. Boil until the sirup is thick and jelly like. 40 LABORATORY MANUAL OF FOODS AND COOKERY Spiced Grapes Ingredients : 6 Ibs. grapes i| c. vinegar cinnamon 3 Ibs. sugar | c. mixed spice cloves allspice✪ Spiced Grapes Method : Wash grapes and remove from stems. Put pulp into saucepan (save the skins). Cook pulp until seeds can be removed. Turn into colander and press pulp through, add skins and other ingredients and cook until skins are soft and mixture thick and jellylike. Gingered Pears I Ingredients : 4 Ibs. pears cut in thin slices 3 Ibs. sugar 2 lemons f Ib. green ginger root i qt. water✪ Gingered Pears I Method : Cook pears, lemons cut in fine slices, and chopped ginger root until the fruit is almost transparent. Add the sugar and boil gently until the sirup jellies and fruit is clear and transparent. Gingered Pears II Ingredients : 8 Ibs. pears (Seckel) \ Ib. crystallized ginger 4 Ibs. sugar 3 lemons✪ Gingered Pears II Method : Wash, core, and slice the pears in thick pieces. Add the sugar and crystallized ginger cut in small pieces. Allow the mixture to stand 24 hours. Add lemon, sliced very thin, and cook mixture until sirup is thick and jellylike. Serve with ice cream. CANNING AND PRESERVING 41 Rhubarb Conserve I Ingredients : 5 Ibs. rhubarb 4 Ibs. sugar 4 oranges 3 qts. water✪ Rhubarb Conserve I Method : Wash and cut the rhubarb into one-half inch pbces. Scrub the oranges, slice through the rind into very thin sections, being careful to remove all seeds. Cook the rhubarb and sliced orange together for 15 minutes, adding a very little water if necessary to prevent the fruit from burning. Add the 3 qts. water and 4 Ibs. sugar and allow the mixture to boil gently until sirup is thick and jellylike. Rhubarb Conserve II Ingredients : 4 Ibs. rhubarb i lemon i Ib. raisins 2 oranges 4 Ibs. sugar✪ Rhubarb Conserve II Method : Wash and cut rhubarb into one-half inch pieces. Boil rhubarb, raisins, and sugar gently 20 minutes, add juice of oranges and lemon and the rind of the orange. Boil until sirup is thick and jellylike. Apricot Conserve Ingredients : i Ib. dried apricots 3 pineapples i| qts. water i c. Sultana raisins sugar i c. water✪ Apricot Conserve Method : Wash the apricots and soak them in cold water overnight. Using this same water, cook them until soft. Press pulp through a colander. Shred the pineapple and cook in a small quantity of water until soft. Combine the cooked fruits and raisins. Weigh and add half as much sugar. Add i c. water and cook until sirup is thick and jellylike. 42 LABORATORY MANUAL OF FOODS AND COOKERY Pineapple and Cherry Preserves Ingredients : i Ib. pineapple ii lb. sugar 5 lb. white cherries i c. water✪ Pineapple and Cherry Preserves Method : Cut the pineapple in thin slices. Wash and stone the cherries and add the pineapple. Add the sugar and cook until mixture is thick and sirup is jellylike. Grape Conserve Ingredients : 9 Ibs. grapes | lb. walnuts i lb. raisins 4 Ibs. sugar✪ Grape Conserve Method : Boil skins until tender. Heat pulp until seeds can be easily re- moved. Add raisins to skins and pulp and boil until consistency of marmalade. Add nuts five minutes before removing from fire. Plum Conserve Ingredients : 3 Ibs. pitted plums i lb. walnuts 1 lb. raisins 3 oranges 3 Ibs. sugar✪ Plum Conserve Method :