To Bottle Fresh Fruit With Sugar

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Let the fruit be gathered in dry weather.
  2. Pick it carefully, and drop it into clean and very dry quart glass bottles, sprinkling over it the above proportion of pounded sugar to each quart.
  3. Put the corks in the bottles, and place them in a copper of cold water up to their necks, with small hay-wisps round them, to prevent the bottles from knocking together.
  4. Light the fire under, bring the water gradually to boil, and let it simmer gently until the fruit in the bottles is reduced nearly one third.
  5. Extinguish the fire, and let the bottles remain in the water until it is perfectly cold; then take them out, make the corks secure, and cover them with melted resin or wax.
Original Text
TO BOTTLE FRESH FRUIT WITH SUGAR. (Very useful in Winter.) 1544. INGREDIENTS.—Any kind of fresh fruit; to each quart bottle allow 1/4 lb. of pounded sugar. Mode.—Let the fruit be gathered in dry weather. Pick it carefully, and drop it into clean and very dry quart glass bottles, sprinkling over it the above proportion of pounded sugar to each quart. Put the corks in the bottles, and place them in a copper of cold water up to their necks, with small hay-wisps round them, to prevent the bottles from knocking together. Light the fire under, bring the water gradually to boil, and let it simmer gently until the fruit in the bottles is reduced nearly one third. Extinguish the fire, and let the bottles remain in the water until it is perfectly cold; then take them out, make the corks secure, and cover them with melted resin or wax. Time.—About 1 hour from the time the water commences to boil. TO FROST HOLLY-LEAVES, for garnishing and decorating Dessert and Supper Dishes. 1545.—INGREDIENTS.—Sprigs of holly, oiled butter, coarsely-powdered sugar. Mode.—Procure some nice sprigs of holly; pick the leaves from the stalks, and wipe them with a clean cloth free from all moisture; then place them on a dish near the fire, to get thoroughly dry, but not too near to shrivel the leaves; dip them into oiled butter, sprinkle over them some coarsely-powdered sugar, and dry them before the fire. They should be kept in a dry place, as the least damp would spoil their appearance. Time.—About 10 minutes to dry before the fire. Seasonable.—These may be made at any time; but are more suitable for winter garnishes, when fresh flowers are not easily obtained.
Notes
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