The international cook book : over 3,300 recipes gathered from all over the world, including many never before published in English. With complete ménus of the three meals for every day in the year / by Alexander Filippini.

  • Filippini, Alexander.
Date:
1907
Catalogue details

Licence: In copyright

Credit: The international cook book : over 3,300 recipes gathered from all over the world, including many never before published in English. With complete ménus of the three meals for every day in the year / by Alexander Filippini. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    3190. Apple Jelly Peel and cut in quarters twenty-five pounds good, sound ripe apples, place in a saucepan with just enough cold water to cover, cover pan, set on fire and cook until quite soft to the touch. Remove, carefully press all juice out of apples through heavy cloth into a basin, let stand for fifteen minutes and pass through filter into a copper basin. Add three-quarters of a pound lump sugar for every quart of juice, squeeze in juice two very sound lemons, add a vanilla stick, mix well until sugar is melted, set basin on a brisk fire and cook for a few minutes. Take up a few drops with skimmer, drop over a cold plate, and if drops do not spread like water jelly is cooked right; should it fall like water cook a few minutes longer. Lift up vanilla, wipe and place in sugar, pour jelly in earthen jars, let thoroughly cool, cork well, lay in a cool place, then jelly is ready for use. 3191. Strawberry Jelly Pick the stems off twenty-five pounds very fresh, ripe, sound straw- berries, place in a mortar and pound almost to a pulp. Remove, place in an enamelled pan, pour in a quart cold water, mix well with spatula and cook on fire until well melted. Press juice through fine sieve into a basin, strain through cheesecloth into a copper basin, and add a pound granulated sugar for every quart of juice. Mix well until sugar is melted, boil for a few minutes, mix and skim off scum once in a while from surface. Take up a few drops with skimmer and drop on a cold plate; if drops are thick and do not spread out like water the jelly is cooked; if drops fall out like water cook for a few minutes longer. Remove, pour into lightly warmed and wiped jelly glasses and let rest in a cool place for four hours. Cover with wax paper lightly dipped in brandy, replace covers and keep in a cool place. 3192. Raspberry Jelly Raspberry jelly is prepared exactly the same as strawberry jelly (No. 3191). MARMALADES 3193. Apricot Marmalade Procure twenty-five pounds ripe, sound, juicy apricots, cut in halves, remove stones, cut each half in two and place in a large enamelled pan. Add a quart cold water and pound granulated sugar, set pan on brisk fire and cook until soft to the touch, frequently stirring meanwhile with spatula, remove and press apricots through sieve into an earthen basin. Place three-quarters of a pound granulated sugar with every pound of juice in a copper basin, pour in two gills water, cook sugar on open fire for ten minutes, add puree of apricots with a teaspoon vanilla essence, and constantly mix while cooking for twelve minutes. Remove, crack stones with a hammer, pick out almonds, plunge in boiling water for