FRUIT JELLIES_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.

Are compounds of the juices of fruits combined with sugar, concentrated

by boiling to such a consistence, that the liquid, upon cooling, assumes

the form of a tremulous glue.

In the preparation of jellies, care must be taken not to boil it too

long, as it looses by this means the property of gelatinising, and

assumes the form of mucilage, the danger of this is greatest when the

quantity of sugar is too small to absorb the water of the juice.

Fruit jellies should not be kept in glazed earthenware pots, because

they act, or dissolve a portion of the glaze. They should (and all other

comfitures) be covered with paper dipped in brandy, and the pots should

be tied over with paper.

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 87 / 125 题