Fruit Pastes

Ingredients

• ripe apples
• same weight of sugar
• stoned plums
• half pound sifted sugar
• five seedless oranges
• two pounds fine granulated sugar

Method

1. 1

   For apple paste, peel and core apples, boil until soft, rub through a sieve, and mix with sugar.

2. 2

   For other pastes, combine fruit with sugar, boil, and dry in a cool oven.

3. 3

   For orange paste, press juice, boil rinds, and mix with sugar, then dry.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 265. The excerpt below is the record exactly as published.

Fruit Pastes. — These are really candied fruits in another form. Care must be taken in cooking not to scorch them. For an Apple Paste, peel and core sound, ripe apples and put in water until quite soft ; then rub tlirough a puree sieve with a wooden spoon, weigh the Eulp and put in a preserving kettle with same weignt of sugar and oil twenty minutes ; pour out thin on plates or in molds and dry on a cool stove or in a cool oven. Or, put an equal weight of ap- ples and stoned plums into a preserving pan. Boil without adding any water. When the fruit begins to get soft add a pound sugar to each pound pulp. Boil slowly for an nour, and pour into shallow molds ; place these in a slow oven, when the preserve will dry un- til it resembles a Fruit Cheese. To make an Apricot Paste, take ripe apricots, and piit them in a preserving-pan with a little sugar, pmce on the side oi the fire to reduce to paste, then rub through a hair sieve, allowing a half pound Sifted sugar to every pound pulp. Put it on the fire and boil ten minutes. Spread on tins to dry. Make Peach Paste the same, cooking ten minutes longer. For Currant Paste, take either red or white currants, rub through a sieve, after having picked them over thoroughly ; put the mashed fruit in a pan over the fire, stirring until it forms a paste ; remove it, and to every pound pulp put one and quarter pounds fine sugar. Mix together, and boil twenty minutes ; spread out on tin plates, cut into shapes and dry. For Orange Paste, press out the juice of five 8e^dlle oranges, boiling the rinds until they are very soft. With a thin wooden or bone spoon scoop out the pulp ; pound the rinds in a mor- tar, as fine as possible, with half the juice of the oranges. Rub all through a hair sieve, and keep on the fire until it becomes like mar- malade. Empty it out and weigh, allowing two pounds fine granu- lated suga

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