Food recipes
Raspberry and Currant Preserve
Raspberry and Currant Preserve
Ingredients:
6 lbs. currants
6 lbs. sugar
8 quarts raspberries
Directions:
Pick over, wash, and drain currants. Put into a preserving kettle, adding a few at a time, and
mash. Cook one hour, strain through double thickness of cheese−cloth. Return to kettle, add
sugar, heat to boiling−point, and cook slowly twenty minutes. Add one quart raspberries
when
syrup again reaches boiling−point, skim out raspberries, put in jar, and repeat until raspberries
are used. Fill jars to overflowing with syrup, and screw on tops.
17
Brandied Peaches
1 peck peaches
Half their weight in sugar
1 quart high−proof alcohol or brandy
Remove skins from peaches, and put alternate layers of peaches and sugar in a stone jar; then
add alcohol. Cover closely, having a heavy piece of cloth under cover of jar.
18
Tutti−Frutti
Put one pint brandy into a stone jar, add the various fruits as they come into market; to each
quart of fruit add the same quantity of sugar, and stir the mixture each morning until all the
fruit
has been added. Raspberries, strawberries, apricots, peaches, cherries, and pineapples are the
best to use.
Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES 677
The 1918 Fanny Farmer Cookbook
19
Canned Red Peppers
Wash one peck red peppers, cut a slice from stem end of each, and remove seeds; then cut in
thin strips by working around and around the peppers, using scissors or a sharp vegetable
knife.
Cover with boiling water, let stand two minutes, drain, and plunge into ice−water. Let stand
ten
minutes, again drain, and pack solidly into pint glass jars. Boil one quart vinegar and two cups
sugar fifteen minutes. Pour over peppers to overflow jars, cover, and keep in a cold place.
20
Preserved Melon Rind
Pare and cut in strips the rind of ripe melons. Soak in alum water to cover, allowing two
teaspoons powdered alum to each quart of water. Heat gradually to boiling−point and cook
slowly ten minutes. Drain, cover with ice−water, and let stand two hours; again drain, and dry
between towels. Weigh, allow one pound sugar to each pound of fruit, and one cup water to
each pound of sugar. Boil sugar and water ten minutes. Add melon rind, and cook until
tender.
Ingredients:
6 lbs. currants
6 lbs. sugar
8 quarts raspberries
Directions:
Pick over, wash, and drain currants. Put into a preserving kettle, adding a few at a time, and
mash. Cook one hour, strain through double thickness of cheese−cloth. Return to kettle, add
sugar, heat to boiling−point, and cook slowly twenty minutes. Add one quart raspberries
when
syrup again reaches boiling−point, skim out raspberries, put in jar, and repeat until raspberries
are used. Fill jars to overflowing with syrup, and screw on tops.
17
Brandied Peaches
1 peck peaches
Half their weight in sugar
1 quart high−proof alcohol or brandy
Remove skins from peaches, and put alternate layers of peaches and sugar in a stone jar; then
add alcohol. Cover closely, having a heavy piece of cloth under cover of jar.
18
Tutti−Frutti
Put one pint brandy into a stone jar, add the various fruits as they come into market; to each
quart of fruit add the same quantity of sugar, and stir the mixture each morning until all the
fruit
has been added. Raspberries, strawberries, apricots, peaches, cherries, and pineapples are the
best to use.
Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES 677
The 1918 Fanny Farmer Cookbook
19
Canned Red Peppers
Wash one peck red peppers, cut a slice from stem end of each, and remove seeds; then cut in
thin strips by working around and around the peppers, using scissors or a sharp vegetable
knife.
Cover with boiling water, let stand two minutes, drain, and plunge into ice−water. Let stand
ten
minutes, again drain, and pack solidly into pint glass jars. Boil one quart vinegar and two cups
sugar fifteen minutes. Pour over peppers to overflow jars, cover, and keep in a cold place.
20
Preserved Melon Rind
Pare and cut in strips the rind of ripe melons. Soak in alum water to cover, allowing two
teaspoons powdered alum to each quart of water. Heat gradually to boiling−point and cook
slowly ten minutes. Drain, cover with ice−water, and let stand two hours; again drain, and dry
between towels. Weigh, allow one pound sugar to each pound of fruit, and one cup water to
each pound of sugar. Boil sugar and water ten minutes. Add melon rind, and cook until
tender.
Printed from https://recipe.bluelayer.org/recipe/62150/raspberry-and-currant-preserve