Fruit of all sorts, to scald

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

For scalding the fruit

Fruit of all sorts, to scald ↝ Kiwi fruit, raw [Other fruits and fruit salads]
scalding water, sufficient nearly to cover it ↝ Water, tap [Tap water]

For preserving the fruit

to a pound of fruit put half a pound of sugar ↝ Sugar, NFS [Sugars and honey]

For flavouring

a little orange-peel ↝ Orange peel, raw [Fruits and Fruit Juices]
the juice of lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (5)

Put your fruit into scalding water, sufficient nearly to cover it.
Set it over a slow fire, and keep it in a scald till tender, turning the fruit where the water does not cover.
When it is very tender, lay paper close to it, and let it stand till it is cold.
Then, to a pound of fruit put half a pound of sugar, and let it boil, but not too fast, till it looks clear.
All fruit must be done whole, excepting pippins, and they are best in halves or quarters, with a little orange-peel and the juice of lemon.

Original Text

Fruit of all sorts, to scald.

Put your fruit into scalding water, sufficient nearly to cover it; set it over a slow fire, and keep it in a scald till tender,[274] turning the fruit where the water does not cover. When it is very tender, lay paper close to it, and let it stand till it is cold. Then, to a pound of fruit put half a pound of sugar, and let it boil, but not too fast, till it looks clear. All fruit must be done whole, excepting pippins, and they are best in halves or quarters, with a little orange-peel and the juice of lemon.

Notes

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