German Method of Preserving Fruit

Ingredients

• 1 pound of sugar
• ½ as much water
• any fruit, but cooked alone

Method

1. 1

   Put the sugar with water on the fire to make a thick syrup, add the fruit, and boil it but once.

2. 2

   Pour into earthen plates, cover with sheets of glass, and set in the hottest sun for 3 days, taking it in at night or covering with oilcloth.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 72. The excerpt below is the record exactly as published.

GERMAN METHOD OP PRESERVING PRUIT. Weisbaden is famous for its perfect preserves, — whole and well flavored, in syrup. A German housewife of repute insists that this recipe is the secret method so profitable to the firm. It results, at least, in a good imitation and good eating. Take i pound of sugar to each pound of cher- ries, strawberries, currants, plums, etc., any fruit, but cooked alone. Put the sugar with ^ as much water on the fire, make a thick syrup, put the fruit in it, and boil it but once. Pour into earthen plates, cover with sheets of glass and set in the hottest sun for 3 days, taking it in at night or covering with oilcloth. The natural heat draws out the flavor better than any stove, and the fruit keeps its shape perfectly. Put into jars and seal closely, for use. TUTTI-FRUTTI. (Italian way of preserving mixed fruits.) Italy is a country of confectionery. It was Italians, as princesses, marrying kings of France, who brought luxurious cooking, especially the making of sweets, to Paris. Before those days, France was barbarous. 220 With a Saucepan over the Sea Take i pound each of strawberries, currants, huckleberries, cherries, peaches, plums, grapes, and pineapple, each in season, if not possible to get at once. Cut up and stone the large fruit. Add ^ pound of sugar to each 2 pounds of fruit and yi pint of brandy. Put in layers, with only the sugar and brandv between. Good for ice creams. Do not cook it at all. Add some cooked chestnuts to it when using for ice cream, in proportion of ^ pint of mixed fruit to each quart of cream. ROSELEAP JAM. (A Greek recipe.) Gather the petals of fresh red roses, being sure that they are free from insects. Add an equal amount of sugar and only enough water to dis- solve. Set in the sun under glass until the sugar is well melted, then cook it for 20 minutes, stirring well. Pour into jars and cork tightly. Served with coffee, to guests, who call in the afternoon. TURKISH DELIGHTS. These are the sweetmeats of the harem, imported at such high prices. Boil 2^ pounds of loaf sugar with i^ pints of water; when it is clear, add 65 drachms of starch, dissolved in a little cold water. Stir until the sugar has become a thick paste, add 25 drachms of water and i cup of chopped 221 With a Saucepan over the Sea almonds ; flavor with rose, lemon, or any fruit extract. Pour into oiled pans, i inch deep. When cold, cut into squares and dip each into powdered sugar. They will keep some time in tin boxes. CITRON DIAMONDS. (Another Turkish confection.) Pare and chop i large fresh citron. Cover it with water and boil until tender. Drain it, add enough lemon juice or lime juice to cover. Re- new, by straining this juice, for 3 days. Drain it finally, put into enough boiling syrup of sugar and water, and stir until a thick, green paste. Add J^ cup of rosewater, and boil until it hardens when dropped into ice water. Pour into oiled pans, ^ inch deep ; when cold, cut into diamonds, dip in sugar, and put away in boxes. ALMOND NOUGAT. (Montelimert, France.) Boil 4 ounces gum arabic and 8 ounces of cold water until clear; strain, add i pound of pulverized sugar, and stir on the fire until thick. Beat it with an egg-beater, add then the stiffly beaten white of I egg, a tablespoonful of vanilla, and a pound of blanched and chopped almonds. Pour into an oiled mould, after stirring well ; set in a dry place to cool, cut into squares, and wrap each in oiled paper. 222 With a Saucepan over the Sea MARRONS GLACEBS. (Paris.) Boil, shell, and chop 2^ pounds of fine chest- nuts ; add i cup of sugar and pound to a paste. Put in a pan with i cup of milk, a tablespoonful of butter, and a teaspoonful of vanilla. Stir until thick and smooth. Take off, cool, make it into balls; and when hard, dip each in chocolate or coffee icing. Serve for afternoon tea or dessert. LEMON AND MARASCHINO BONBONS. (Italy.) Soak 2 ounces of gum arable in enough water to dissolve, add J^ pint of maraschino, and enough sugar to make a stiff paste when beaten. Make into balls, dip each into some good lemon icing, set aside to dry and use for dessert, or for enter- tainments. BARLEY SUGAR. (England.) This is a favorite candy with English school- children, and it is more harmless than most confections. Dissolve any amount needed, say i pound of granulated sugar, in only enough water to moisten. Cook it until clear and it will crack when dropped in water. Flavor with the juice of a lemon, pour into oiled pans, and when almost stiff, cut into strips and twist these, dusting with powdered sugar. 223 With a Saucepan over the Sea APPLE SUGAR. (Qennany.) Boil I pint of the juice of cooked apples, or as much cider with 2 pounds of sugar, until it cracks when dropped in cold water. Take out in spoon- fuls, twist into sticks, dust with sugar as above, for use. CURRANT LOZENGES. (England.) Cook 3 quarts of ripe currants with a little water, bruising until soft. Press out all the juice, add J^ pound of sugar

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