Chutney, Sultana

Ingredients

• 1 oz. Cayenne
• 2 ozs. Garlic
• 1/2 lb. Powdered Ginger
• Salt
• Tamarind Pulp
• Raisins
• Golden Syrup
• and Vinegar

Method

1. 1

   Chop the garlic and raisins finely, then mix all well together, and keep in jars or bottles closely covered.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 57. The excerpt below is the record exactly as published.

salt. Then lay the sole on. Brush the fish well over with butter, then add the seasoning and cover well with raspings. Bake for about ten minutes in a INVALID COOKERY. 1 68 moderate oven, and serve on the dish it is baked in. Garnish with parsley. Sole witb Sauce. Ingredients. — Fillets of Sole or Plaice, the yolk of i Egg, i gill of Milk, Pepper and Salt, ]/2 oz. Butter. Method. — Place the fillets of fish on a buttered baking sheet ; either roll them up or twist them into shape. Cover them with a buttered paper, and bake them from five to seven minutes. Then slip them on to a hot plate, and pour this sauce over : — Mix the yolk of an egg gradually with I gill of milk, add a little pepper and salt, strain it into a saucepan, and cook it gently and thoroughly, but do not allow the sauce to boil. A few drops of lemon juice is a great improvement. SUNDRIES. Browning for Gravies. Ingredients. — y2 lb. Loaf Sugar, i pint Water, a little Butter. Method. — Grease a small old saucepan with a little butter, put in the sugar, sprinkle with a few drops of water, and let it take a deep brown colour. Then remove from fire, add the water, and let the burnt sugar dissolve in it. Strain and bottle for use to color gravies and soup. Champagne Clip. Ingredients. — i quart bottle of Champagne, 2 bottles Soda Water, 2 ozs. Castor Sugar, 1 wine-glass of Liqueur. Method. — Mix all these ingredients together in a bowl, and stand on ice for 1 hour. Serve in glass jugs when required. Claret Cup. Ingredients. — 1 bottle of Claret, 3 bottles of Soda Water, y2 lb. Loaf Sugar, 1 wine glass Curagoa, some thinly sliced Lemon Peel and Cucumber, a little grated Nutmeg, a sprig of Borage. Serve this in a punch bowl. 170 SUNDRIES. Coffee. Ingredients. — Allow i oz. of freshly roasted Coffee to each person and X pint of boiling Water. Method. — Put the coffee into a pot, pour the boiling water over and let it just come to the boil twice. Let it stand and settle and then pour it out. Coffee, 3ce£>. Ingredients. — i pint Coffee, X pint Milk, X pint Cream, whipped, X lb- Sugar. Method. — Mix all these ingredients together and freeze until the mixture is quite creamy. Cbutneg. Ingredients.— i X lbs. Loaf Sugar, X lb. Salt, t ]/z ozs. Garlic, X lb. Onions chopped finely, X lb- Ginger, 2 ozs. dried Chillies, X lb. Mustard Seed, % lb. Raisins stoned and chopped, 3 pints Vinegar, 2 cloz. Apples. Method. — Soak the ginger two or three days in part of the vinegar, then boil the apples tender in the remainder. Pound the rest of the ingredients in a mortar (except the mustard seed) ; mix well with a wooden spoon. Put it into jars and tie it down. The chutney will keep for a year or two. SUNDRIES. 171 Cbutnep, 5itbian. Ingredients. — 1 oz. Cayenne, 2 ozs. Garlic, X lb. Powdered Ginger ; Salt, Tamarind Pulp, Raisins, Golden Syrup, and Vinegar

Cook this with the app: pantry check, scaling, and the assistant.