Fruit Puree for Keeping

Ingredients

• fine, ripe, and perfectly sound fruit
• stand these bottles in a kettle three-parts full of cold water
• keep it boiling steadily for twenty minutes

Method

1. 1

   Choose fine, ripe, and perfectly sound fruit, and pulp this through a clean, dry sieve.

2. 2

   Pack this pulp into clean, dry bottles, cork tightly, and tie down with moist bladder.

3. 3

   Stand these bottles in a kettle three-parts full of cold water, bring gently to the boil, and keep boiling for twenty minutes.

4. 4

   Let the kettle stand till the water is cold, then lift them out, wipe dry, and store in a cool, dry place.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 57. The excerpt below is the record exactly as published.

Fruit Furee for Keeping. — Choose fine, ripe, and perfectly sound fruit (the soundness of the fruit used is all important), and pulp this through a clean, freshly scalded, but perfectly dry, tammy or hair sieve ; pack this pulp, just as it stands and with no sugar, into clean, dry, and wide-mouthed bottles, cork these down tightly with new corks, and then tie them down closely with moist bladder ; now stand these bottles in a kettle three-parts full of cold water, or up to the shoulder of the bottles (putting cloths or hay between the bottles to keep them from cracking 120 ICES. when the water begins to boil) ; bring this gently to the boil, and keep it boiling steadily for twenty minutes

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