Fresh Fruit Syrups for Pudding Sauces

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
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Ingredients (16)
Raspberry Syrup
Raspberry Syrup - Proportions
Raspberry Juice (Mrs. Sherwood's method)
Strawberry Juice
Black Currant Juice
Cherry Juice
Damson Juice
Fruit Juice from Jam
Instructions (16)
Raspberry Syrup
  1. Pick ripe raspberries and look them all over carefully, rejecting any that are bruised or mouldy.
  2. Drain them down with a little cold water to simmer gently till all the juice is drawn out, then strain through a cloth.
  3. Add clarified syrup, and boil again for 10 minutes.
  4. For every quart of raspberries use a pint of cold water and 1 lb. of sugar; all to come to the boil, and to be well skimmed before you add it to the fruit juice.
  5. Strain into a bottle, or, for immediate use, into a crock.
Raspberry Juice (Mrs. Sherwood's method)
  1. Draw down the fruit in a jar without water, after carefully picking off stalks, &c.
  2. Put the jar in the oven to draw out the juices, then strain the juice through a sieve and sweeten to taste.
  3. Put it on the fire to come to the boil, and bottle it when cold.
Strawberry Juice
  1. Strawberry juice requires less sugar than other fruit juice, but if bottled for winter use it must be more of a syrup, or it will not keep.
  2. It is best in summer made fresh every two or three days.
  3. It can be then served warm in a sauce boat with puddings.
Black Currant Juice
  1. Black currant juice is also good for puddings, or the juice of red currants and raspberries mixed, made as above.
Cherry Juice
  1. If cherry juice be wanted for winter, use Morella cherries.
Damson Juice
  1. For damson juice, fresh and ripe, weigh and use an equal weight of sugar, put on with 1 tablespoonful cold water, and boil uncovered 20 minutes.
  2. Then strain off the juice and bottle when cold.
Fruit Juice from Jam
  1. If fruit juice is made from jam, jam is put on the stove to make hot, and strained (see also Soufflé-Orange No 1., among Sweet Dishes).
Original Text
Fresh Fruit Syrups for Pudding Sauces. (Mrs. Wellington) Raspberry: Pick ripe raspberries and look them all over care- fully, rejecting any that are bruised or mouldy. Drain them down with a little cold water to simmer gently till all the juice is drawn out, then strain through a cloth. Add clarified syrup, and boil again for 10 minutes. For this syrup, for every quart of raspberries use a pint of cold water and 1 lb. of sugar; all to come to the boil, and to be well skimmed before you add it to the fruit juice. Strain into a bottle, or, for immediate use, into a crock. For Raspberry Juice, Mrs. Sherwood prefers to draw down the fruit in a jar without water, after carefully picking off stalks, &c. She puts the jar in the oven to draw out the juices, then strains the juice through a sieve and sweetens to taste, putting it on the fire to come to the boil, and bottles it when cold. Strawberry juice requires less sugar than other fruit juice, but if bottled for winter use it must be more of a syrup, or it will not keep. It is best in summer made fresh every two or three days. It can be then served warm in a sauce boat with puddings. Black currant juice is also good for puddings, or the juice of red currants and raspberries mixed, made as above. If cherry juice be wanted for winter, use Morella cherries. For damson juice, fresh and ripe, weigh and use an equal weight of sugar, put on with 1 tablespoonful cold water, and boil uncovered 20 minutes. Then strain off the juice and bottle when cold. If fruit juice is made from jam, jam is put on the stove to make hot, and strained (see also Soufflé-Orange No 1., among Sweet Dishes).
Notes
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