Jellies

Ingredients

• one pound of granulated sugar
• each pint of juice

Method

1. 1

   Select the desired fruit, boil in porcelain or graniteware kettle, adding a little water if necessary, until soft; strain and mash through a suitable cloth.

2. 2

   Allow one pound of sugar to each pint of juice.

3. 3

   Boil again for five minutes, then add the sugar and boil until it jellies or draws into threads as you spoon it.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 42. The excerpt below is the record exactly as published.

jellies. The seeds and pulp aifect the digestive organs in such a way as to cause great distress. They should not, in any case, be given to invalids or convalescents. The juice is very refreshing and may be freely used. STRAWBERRIES Are very beneficial, and make their appearance in the spring and early summer in time to be of great value as a blood purifier. They should be freely eaten, but well 79 masticated to reduce the seeds which might, in some in- stances, cause distress to the stomach. Strawberries are rich in iron. PINEAPPLES Are from "the garden of the gods." They furnish a food of great value to those who Hve in tropical climes. The juice is very soothing to the digestive organs, and numer- ous cases of chronic dyspepsia have been completely cured by their use. When canned pineapples are used, select those which have been preserved in glass jars in prefer- ence to the ones in tin cans, as the acid forms a poisonous oxide in the latter case. BANANA CREAM. Mash four bananas and whip one cup of sweet cream. Mix both and whip thoroly until light. Serve with shredded wheat biscuits or with cereals heated in a moder- ate oven for five minutes. A dash of nutmeg or a few drops of vanilla may add to the taste. DAINTY DESSERT. Whipped cream with any fresh fruit :crushed and beaten or folded into cream. May be served in a well baked pie crust, half peel of oranges or in biscuit. PERSIMMONS. The Japanese persimmon is the better, altho the south- ern may be used to good advantage if combined with other fruits. In cases of dyspepsia and general debility the persimmon, if thoroly ripened, soft and frostbitten, will prove an excellent remedial agent, and combined with sweet mangoes and pomegranates, abstaining from vege- tables and other fruits for five weeks, aids nature to ac- complish a perfect cure, assuring perfect assimilation. 80 JELLIES. As an article of food, jellies may be eaten occasionally. In many cases they cause a disturbed condition of the stomach, and persons with obese or diabetic tendencies should carefully avoid their use; also candies, syrups and sugar. Jellies may be used to advantage in making refreshing wines by dissolving in sufficient cold water to dilute to taste. Serve in glasses after a meal. The secret in making good jellies lies in the selection of the fruit and the attention and care given to it when boiling, considering the scrupulous cleanliness of the vessels used above all other things. Select the fruit desired, boil in porcelain or graniteware kettle, adding a little water if necessary, until soft; strain and mash thru a suitable cloth, flannel preferred, and allow one pound of granulated sugar to each pint of juice

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