Monday, September 13, 2010

Jelly making in 1837 Part 1

Below are some recipes from Francis Harriet Green's book "The housekeeper's book:" ©1837 pg. 152

JELLIES, JAMS, &c.

APPLE JELLY.
Take apples, codlings or nonsuch, pare and cut them in slices, put them into a deep stewpan, with as much water as will cover them, boil them gently till they will mash, and then strain them through a jelly-bag; to every pint of liquor add one pound of loaf sugar; boil it till it comes to the top for ten minutes, then pour it into a mould with or without sliced lemon peel. A quart only should be done at a time; the apples should be full grown but not too ripe. This jelly will keep, and make a pretty dish at any time.

RED CURRANT JELLY.
Strip the currants, put them in jars or pans, and bake them; strain off the juice through a sieve; having loaf sugar pounded and dried, in the proportion of one pound to one pint of juice, set the juice over the fire, and when boiling, throw in the sugar gradually, stirring the whole time; this must be done quickly, for by the time all the sugar is stirred in, the juice will be ready to jelly, and if left too long over the fire, the jelly will become candied. Pour into small-sized jars. By this method, the jelly will be perfectly clear without skimming, which saves waste and trouble.

RICE JELLY.
Half a pound of Carolina rice; three pints and a half of water. Put it on cold; boil it one hour. Beat it through a sieve; when cold it will be a firm jelly, which, when warmed up in milk is a nutritious and very agreeable food. Add one pint of milk to the pulp which remains in the sieve, boil it for a short time, stirring constantly to prevent buming; then strain as before, and if eaten at once it resembles thick milk; if allowed to get cold it becomes jelly as the former.

ARROW-ROOT BLANC MANGE.
Take two ounces of genuine arrow-root, and beat it up with a little cold milk to about the thickness of cream; then boil a pint and a half of milk and pour upon it, stirring it all the time; flavour and sweeten it to your taste; boil it ten minutes, stirring it all the time; pour it into the mould and leave it till next day.

ARROW-ROOT CUSTARDS.
Four eggs; one dessert spoonful of arrow-root; one pint of milk; sweetened and flavoured to your taste.

ARROW ROOT PUDDING.
Mix two table spoonfuls of arrow-root with a little milk; then pour it into a pint of boiling milk, stirring it; and when cold add four eggs, some sugar, brandy or ratifia; boil it in a basin, and put a buttered paper over the top.

ISINGLASS JELLY.
Two ounces of isinglass to a quart of water, boil till it is dissolved; strain it into a basin upon a slice of lemon-peel pared very thin, six cloves, and three or four lumps of sugar; let this stand by the fire for an hour; take out the lemon and cloves, and add four table-spoonfuls of brandy.

APPLE JELLY.
One pound of apples pared and cored; one pound of lump sugar put to a gill of water, so as to clarify the sugar; add some lemon peel; it must then boil until it is stiff; put it into a mould, when cold turn it out. If there is any difficulty in getting it out, the mould may be just put in warm water. This is a cheap and pretty looking jelly.

ITALIAN CREAM.
Mix a pint of thick cream with the juice of a large lemon, and a glass of white wine; put the peel of the lemon in whole, with a sufficient quantity of loaf sugar; beat them well together with a whisk; put a clear muslin over the mould, and pour the cream in; let it drain till the following day, then turn it out carefully. There are earthenware moulds on purpose with small holes to let out the whey.

BLANC MANGE.
To one ounce of picked isinglass, put a pint of water, boil it till the isinglass is melted, with a bit of cinnamon; put to it three quarters of a pint of cream, two ounces of sweet almonds, six bitter ones blanched and beaten, a bit of lemon-peel, sweeten it, stir it over the fire, let it boil, strain and let it cool, squeeze in the juice of a lemon, and put into moulds; garnish to your fancy.

DUTCH BLANC MANGE.
Put a pint of cleared calf's-footjelly into a stew-pan; mix with it the yolks of six eggs, set it over a fire, and whisk, till it begins to boil; then set the pan in cold water, and stir the mixture till nearly cold, to prevent it from curdling, and when it begins to thicken fill the moulds.

CALVES' FEET BLANC MANGE.
Pick all the the black spots from two boiled feet, slice them into a stew-pan, with a quarter of a pint of Mountain wine, and rather more water; let them stew gently; add the yolks of three eggs beaten and strained, with a quarter of a pint of cream and a little flour, a little lemon peel and. juice, sweeten with fine sugar, strain it into a dish. When nearly cold, stick on the top some jar raisins, scalded to plump, almonds blanched into slips, citron, lemon, and orange peel sliced. It may be put in a basin; when cold turn it out.

2 comments:

  1. I love jelly, but I'm not sure about the calves feet jelly.

    ReplyDelete