RASPBERRY JAM._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.

Strawberry Jam

Currant Jam

Gooseberry Jam

Mulberry Jam.

Having mashed the raspberries, put them into a saucepan, and make them

boiling hot; rub the pulp through a coarse splinter sieve, and to a

pint, by measure, add one pound of powdered loaf sugar; simmer the

mixture with a gentle heat till the mass has acquired the consistence of

a stiff paste, and comes off from the bottom of the pan, taking care to

stir the mixture continually with a wooden spatula when it begins to

thicken. Put the jam into pots, which should be perfectly dry, for the

least damp spoils it. When quite cold, tie it over.

Strawberry, currant, gooseberry, and mulberry jam, may be prepared 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 81 / 125 题