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Roselles

A historical recipe from The khaki kook book, by Mary Kennedy Core (1917).

A historical recipe

The khaki kook book: a collection of a hundred cheap and practical recipes mostly from Hindustan, by Mary Kennedy Core (1917). Project Gutenberg eBook #25914.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The khaki kook book, by Mary Kennedy Core (1917). Digitised by Project Gutenberg, eBook #25914 (https://www.gutenberg.org/ebooks/25914). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

India. Associated with India by the book is about Indian cookery (Cooking, Indic); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Roselles are a fruit belonging to the sorrel family.
  2. The seed is sown in the vegetable garden every year when other seeds are sown.
  3. The plants have a vigorous growth.
  4. They grow as tall or a little taller than currant bushes.
  5. Long before the season is over the bushes are vivid with wine-red flowers.
  6. From the waxen petals of these flowers very delicious sauces, jams, chutneys, and jellies are made.
  7. Roselles can be grown any place as easily as tomatoes or cabbage or any vegetable.
  8. It would certainly pay any one to make the experiment.
  9. The fruit is very rich in pectin, and not only gives a beautiful color when combined with any other fruit, but also adds much to the flavor.
  10. Combined with peaches or strawberries, cherries or guavas, or any other fruit that is deficient in pectin, the roselle has very satisfactory results.
  11. When used by themselves a fine jelly is made which is far superior to currant jelly.
  12. I am sure any one will feel repaid who gives it a trial.
  13. The seeds can be purchased from any large dealer.
  14. 83.
  15. Roselle Jelly.
  16. Remove the petals of the flower from the seed;
  17. then mince finely by running through the meat grinder.
  18. To every cup of minced petals add three cups of water.
  19. Boil quickly as the color is much better if it does not stand around.
  20. After boiling about five minutes it will be ready to strain.
  21. Strain and make as any other jelly.
  22. In flavor and appearance this jelly can not be surpassed.
  23. 84.
  24. Roselle Sauce.
  25. Remove petals from the seed, and for every cup of petals take two cups of water.
  26. Stew gently for a few minutes, then add a cup of sugar for every cup of fruit.
  27. These two things must be remembered if one wishes to get the best results from the fruit.
  28. It must be well diluted and it must be cooked quickly, as it is apt to lose its bright color if it stands around.