Another Good Common Preserve
A historical recipe from Modern cookery for private families, by Eliza Acton (1882).
A historical recipe
Modern cookery for private families, by Eliza Acton (1882). Project Gutenberg eBook #72482.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Boil together, in equal or unequal portions (for this is immaterial), any kinds of early fruit, until they can be pressed through a sieve;
- weigh, and then boil the pulp over a brisk fire for half an hour;
- add half a pound of sugar for each pound of fruit, and again boil the preserve quickly, keeping it well stirred and skimmed, from fifteen to twenty minutes.
- Cherries, unless they be morellas, must first be stewed tender apart, as they will require a much longer time to make them so than any other of the first summer fruits.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Sieve