Preparation of Fruit Juices for Jellies

Ingredients

• Fruit juices have to be boiled and skimmed
• filtered through paper or cloth
• white, and well boiled, washed, and levigated

Method

1. 1

   Boil and skim the fruit juices, then filter through paper or cloth.

2. 2

   Use sand to assist in filtering larger volumes.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 173. The excerpt below is the record exactly as published.

Preparation of Fruit Juices for Jellies. Fruit juices have to be boiled and skimmed, and ultimately filtered. Filtration may be made through paper or cloth ; it may be preceded by agitation with paper-pulp or sand. These substances collect the gelatinous pectinous particles, which, if not thus fixed, quickly obstruct any filter, and allow no more juice to pass. For filtration through paper, the best material is the strong white Ehenish filtering-paper sold by chemical warehousemen. Sand should be white, and well boiled, washed, and levigated

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