ORANGE AND LEMON PASTE._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.

Squeeze out the juice of Seville oranges, and boil the rinds in water

till they are tender enough to be crushed between the finger; scoop out

the pulp of the fruit, and put it aside; pound the rind, in a mortar, to

form a smooth mass, pass it through a splinter sieve; add to it the

juice, and keep it on the fire till the mass acquires the consistence

of a paste; then take it off, weigh it, and to every pound and a quarter

add two pounds of powdered loaf sugar; mix and finish it like black

currant paste. _See page 260._

Lemon paste is made in a like manner.

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 80 / 125 题