CONSERVED PINE APPLES._Culinary Chemistry The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

Break off the top and stalk of the pine apple, cut the fruit into

slices, about one-fifth of an inch in thickness; put the slices into an

earthenware jar, at the bottom of which has been previously put a layer

of powdered lump sugar, about one-eighth of an inch in thickness. Place

on this stratum of sugar, a layer of the slices of the fruit, then put

another layer of sugar, and so on; lastly, put the jar up to the neck

into a saucepan of boiling water, and keep the water boiling for about

half an hour, or till the sugar is completely dissolved, taking care to

remove the scum that rises on the surface. Tie over the mouth of the jar

with a wet bladder, or keep it well corked.

Culinary Chemistry The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food. · 第 72 / 125 题