Observations on Preserves

Ingredients

• one pound of water
• six pounds of n
• five pints of co other pint beat lightly up the white of one small egg
• two pounds of sugar to the pint of water will become thick
• a cup of cold pa an but do give it a stl over a gentle
• 5 boiled too high
• two pounds ¢ cases
• one small egg
• 5 through a thin ¢ further boiling
• one pint of water will scalding be the sugar 5 of sugal 152 the breadmak
• four separate boilings

Directions

1. Like almost everything else in cookery, preserves ate worse than nothing if not nice: Therefore great care should be taken in the selection of sugar, the prepara-

2. | of on in Fo! few Ss a

3. . are care

4. and the quality and perfection of the

5. the best white sugar, OF the and nothing is saved. Ht

6. ‘t causes great amount of scum,

7. tion of your syrups fruit to be used. Use only preserve cannot be ar is used, ist be taken off, consequently eva- In making syrups the in the syrup \lhes should be

8. common sug and of course this mt the quantity.

9. poration reduces oq and dissolved

10. sugar must be pound pefore setting on the fire 5 boiled too high. Fruits must not be put into a thick syrup at first. d whole or sliced may be

11. boiled in a syrup make fsugar to every one pound of water, the quantity of syrup differing in some general rule is one and a half the sub-

12. We have found the following very good : sugar, put into a preserving ld spring water ; in

13. no syrups OF jc

14. Fruits preserve of two pounds ¢

15. cases, but the stance of fruit. To clarify six pounds of n, and pour to it five pints of co

16. other pint beat lightly up the white of one small egg, not froth it very much ; add it to the sugar, and r to mix it well with the whole. Set the pan fre when the sugar is nearly dissolved, rise without being disturbed ; when minutes take it from the fire, and then skim it very If a cup of cold

17. pa an but do give it a stl over a gentle and let the scum has boiled five le of minutes,

18. then throw in ha inder of the scum to the

19. clear, strain it ly for use, OF for

20. the syrup let it stand a coup clean; let it boil again, which will bring the rem skim it until it is perfectly lath, and it will be reat

21. through a thin ¢

22. further boiling. All unripe fruit niust be

23. fore it 1s put into s

24. rendered quite tender by gentle

25. syrup, OF it will not imbibe and the syrup must he thin when it is first added to it, and be thickened aftewards by frequent boiling, or with additional sugar; OF the fruit will

26. scoming plup'p and clear. A pound

27. shrivel instead of be boiled tor ten minutes li one pint of water will

28. scalding be

29. the sugar 5

30. 152 THE BREADMAKER’S COOKING LESSONS.

31. make a very light syrup; but it will gradually thicken it rapidly boiled in an uncovered pan. Two pounds of sugar to the pint of water will become thick with a little more than half an hour’s boiling, or with three or four separate boilings, of eight or ten minutes each; if too much reduced it will candy instead of remaining liquid

32. In making jams many cooks, after allowing the proper proportion of sugar to the fruit, put into the preserving pan without removing stones or skins until after boil- ing, as the flavour is thought to be finer by adopting this method. Glass bottles are preferable to any other, as they allow inspection to detect incipient fermentation, which may be stayed by re-boiling. Copper or brass pre- serving pans are the best kind to use, but they require a great deal of care to keep clean; the enamelled are very nice and easily kept in order. Jams should be kept in a dry, cool place, and if properly made will only require a small round of writing paper, oiled, and laid on to fit; now tie down securely with a second paper brushed over with the white of egg to exclude the air. If you should have the least fear of the store closet being damp, it would be better for the first paper to be dipped in brandy. Inspect them every two or three months.

Nutrition, whole recipe (rough)

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.