Mrs Beeton's Jam-making and Preserves

Isabella Beeton Mrs

Description

This useful book of recipes from the 1920s includes 400 recipes for jam, marmalade, jelly, pickles, chutneys, and wines. It also provides detailed guidance on all aspects of preserving, bottling, sterilising, drying and crystallising fruits. The recipes are based on those by Mrs Beeton (including the now famous carrot jam) and they have been updated to include advances in techniques that were common in the early twentieth century. Familiar recipes are included alongside more exotic preserves like Harvey Sauce, Cucumber Ketchup, Hawthorn Liqueur and Maidenhair Syrup, making this an entertaining and exciting preserving adventure!Mrs Beeton's Jam-making and Preserves provides a fascinating insight into skills and methods that were in use before the invention of the food processor and electric hob, and before the presence of a refrigerator in every home. Among other methods, jars of jam are sealed with paper brushed with the white of an egg and some vegetable preserves are topped with clarified mutton fat to create an air-tight seal, the preparation of some ingredients takes many days, and the quantities of sugar, for example, many surprise the modern jam maker. However, all these recipes can be adapted to suit modern tastes and techniques in jam making and to take advantage of modern technology. Though perhaps not for the beginner, this book offers a wealth of preserving challenges for the confident cook. From recipes for ingredients not commonly used today to unusual combinations and preserves that, quite frankly, sound disgusting and/or positively dangerous (have a look at the Mustapha Ketchup recipe - try at your own risk!), this collation is an enjoyable exploration of the history of preserving and a rare opportunity to experience the tastes that a previous generation enjoyed.

Informations

• Publié par: RHE Media Limited
• Date de parution: 31 juillet 2014
• Nombre de lectures: 0
• EAN13: 9781910226193
• Langue: English

Extrait

Contents
Title Page
Publisher’s Foreword
An Introduction to the Vintage Words of Wisdom Series
Alphabetical List of Recipes
Chapter I   The Art Of Preserving
Chapter II   Recipes For Jams and Preserves
Chapter III   Recipes for Marmalade
Chapter IV   Recipes for Fruit Jellies
Chapter V   Preserved and Crystallized Fruits
Chapter VI   Bottling Fruit
Chapter VII   Fruits In Brandy
Chapter VIII   Fruit Pastes and Curds
Chapter IX   Syrups and Fruit Juices
Chapter X   Pickles
Chapter XI   Miscellaneous Preserves and Pickles
Chapter XII   Store or Condiment Sauces
Chapter XIII   Home-Made Wines and Fruit Syrups
Chapter XIV   Liqueurs

Alphabetical List of Recipes
Almond Syrup
Anchovies Essence Of
Anchovy Ketchup
Anise Liqueur
Apple And Blackberry Jam
Apple And Quince Jam
Apple Chutney
Apple Ginger
Apple Ginger II
Apple Jam
Apple Jam II
Apple Jelly
Apple Jelly II
Apple Jelly (Another Way)
Apple Marmalade
Apple Paste
Apple Wine
Apples To Preserve in Quarters
Apricot Jam
Apricot Jam Or Marmalade
Apricot Jelly
Apricot Marmalade ( See Apricot Jam)
Apricot Paste
Apricot Pulp Preserved
Apricot Wine
Apricots, To Dry ( See Greengages, To Preserve Dry)
Apricots Crystallized
Apricots Preserved
Apricots Bottled
Apricots in Brandy
Arrack Liqueur
Artichokes Pickled
Banana Jam
Barberries in Bunches
Barberry Jam
Barberry Jelly
Beetroot Preserved
Beetroot And Carrot Jam ( See Carrot And Beetroot Jam)
Beetroot Pickle
Beetroot Pickle II
Benton Sauce
Black Currants in Brandy
Black-Currant Jam
Black-Currant Jam II
Black-Currant Jelly
Black-Currant Liqueur
Black-Currant Paste
Blackberry And Apple Jam ( See Apple And Blackberry Jam)
Blackberry Jam
Blackberry Jelly
Blackberry Syrup
Black Currant Wine
Blueberries, Or Bilberries, Pickled ( See Currants, Spiced And Cherries, Pickled)
Boar’s Head Sauce
Brine For Pickling
Cabbage Pickled Red
Cabbage Pickled Red II
Cactus Fruit Jelly or Prickly Pear
Cambridge Sauce
Camp Vinegar
Capsicums Pickled
Capsicums Pickled II
Caraway Liqueur
Carrack Sauce
Carrot And Beetroot Jam
Carrot Jam (imitation Apricot)
Carrot Jam
Cauliflowers Pickled
Cauliflowers Pickled II
Cauliflowers Pickled With Onions
Cayenne Vinegar
Celery Vinegar
Cherokee
Cherries Dried
Cherries Red Preserved Or Crystallized
Cherries To Preserve
Cherries White Preserved Or Crystallized
Cherries Red Bottled
Cherries Unsweetened Bottled
Cherries Pickled
Cherries Pickled II
Cherries in Brandy
Cherry Bounce
Cherry Brandy
Cherry Jam
Cherry Jelly
Cherry Liqueur
Cherry Wine
Cherry Wine II
Chestnuts Crystallized
Chilli Vinegar
Chutney Apple ( See Apple Chutney)
Chutney English
Chutney Indian
Chutney Mango
Chutney Tomato
Chutney Sauce Indian
Cider
Citron Liqueur
Citron Marmalade ( See Lemon Marmalade)
Clary Wine
Clove Liqueur
Cockles Pickled
Cowslip Wine
Crab-Apple Jelly
Cranberry Jelly
Cress Vinegar
Cucumber Ketchup
Cucumber Vinegar
Cucumbers Pickled
Cucumbers Preserved
Curaçoa
Currant And Raspberry Jam ( See Raspberry Jam)
Currant And Raspberry Wine
Currant Syrup
Currant Wine Black
Currant Wine Red
Currants Spiced ( See Plums Spiced)
Currants, Bottled
Damson Cheese
Damson Cheese II
Damson Gin ( See Sloe Gin)
Damson Jam
Damson Jam II
Damson Jelly
Damson Paste
Damson Wine
Damsons Baked For Keeping
Damsons Bottled
Damsons Pickled
Damsons (Or Plums) Bottled (Without Sugar)
Dandelion Wine
Eggs Pickled
Elderberry Wine
English Chutney ( See Chutney English)
Escaveeke Sauce
Excellent Pickle (For immediate Use)
Fig Jam ( See Green Fig Jam)
Figs To Preserve
Figs Preserved
Fish Condiment Sauce
Four Fruit Liqueur
French Beans Pickled
Frosted Fruit
Fruit, Fresh, To Bottle, With Sugar
Garlic or Shallot Pickle
Garlic Vinegar ( See Shallot Vinegar)
Gherkins Pickled
Ginger Green Preserved ( See Green Ginger Preserved)
Ginger (imitation)
Ginger Brandy
Ginger Syrup
Ginger Wine
Ginger Wine II
Gooseberries Green Preserved
Gooseberries Bottled (Without Sugar)
Gooseberries Bottled (With Sugar)
Gooseberry And Currant Jam
Gooseberry Chutney
Gooseberry Jam
Gooseberry Jelly
Gooseberry Wine
Gooseberry Wine II
Grape Jam
Grape Jelly
Grape Marmalade
Grape Wine
Grated Marmalade
Green Fig Jam
Greengages, to Preserve Dry
Green Ginger To Preserve
Green Tomato Preserve
Greengage Jam
Greengage Jam II
Greengage Marmalade ( See Greengage Jam)
Greengage Paste
Greengage Pulp Preserved
Greengages Bottled
Greengages Crystallized
Greengages Preserved
Greengages in Brandy
Greengages Preserved in Syrup
Harvey Sauce
Hawthorn Liqueur
Herb Sauce
Horseradish Pickled
Horseradish Vinegar
Indian Chutney ( See Chutney, Indian)
Indian Maize Pickled
Indian Mustard
Indian Pickle
Ketchup Pontac
Ketchup (See Mushroom Ketchup Etc.)
Leamington Sauce
Lemon Curd
Lemon Flip
Lemon Gin ( See Citron Liqueur)
Lemon Marmalade
Lemon Marmalade II
Lemon Marmalade III
Lemon Pickle
Lemon Syrup
Lemon Wine
Lemons Fancy
Lemons To Preserve Whole ( See Oranges And Lemons To Preserve Whole)
Lemons Pickled
Limes, Pickled ( See Lemons, Pickled)
Loganberry Jam
Loquat Jelly
Maidenhair Syrup
Mango Chutney Indian
Mango Pickle Indian
Mangoes To Preserve
Mangoes Pickled
Marrow Jam
Medlar Jelly
Melon Preserved
Melon Pickle
Melons Pickled
Mint Vinegar
Mirabelle Jam
Mirabelle Paste
Mirabelle Plums Bottled
Mirabelle Plums in Brandy
Mirabelle Plums Preserved Or Crystallized
Mirabelle Pulp Preserved
Mixed Pickles
Mixed Pickles II
Mixed Pickles III
Mogul Plums in Brandy
Morello Cherry Syrup
Mulberries Preserved
Mulberry Syrup
Mushroom Ketchup
Mushrooms Bottled
Mushrooms Pickled
Mushrooms Pickled II
Mushrooms To Keep Temporarily
Mushrooms To Preserve
Mustapha Or Liver Ketchup
Nasturtium Seeds Pickled
Nectarines Preserved
Noyeau (imitation)
Noyeau (imitation) II
Onions Pickled
Onions Pickled II
Orange And Rhubarb Jam ( See Rhubarb And Orange Jam)
Orange Brandy
Orange Jelly (Seville)
Orange Liqueur
Orange Marmalade (Transparent)
Orange Marmalade
Orange Marmalade II
Orange Marmalade Made With Honey
Orange Syrup
Orange Wine
Orange-Flower Syrup
Oranges Fancy
Oranges Green To Preserve Or Crystallize
Oranges And Lemons To Preserve Whole
Oranges in Brandy
Oysters Pickled
Parsnip Wine
Peach And Pineapple Marmalade
Peach Marmalade ( Peach And Pineapple Marmalade )
Peach Paste
Peach Pickle
Peach Pickle II
Peach Pulp Preserved
Peaches Preserved Or Crystallized
Peaches Preserved in Brandy
Peaches Bottled
Peaches in Brandy
Pears Preserved
Pears Preserved II
Pears Red Preserved
Pears White Preserved
Pears, Sweet, Pickled
Pears in Brandy
Piccalilli
Pineapple Preserved
Pineapple Preserved II
Pineapple Chips ( See Pineapple, Preserved)
Pineapple Marmalade
Pineapples Crystallized
Piquant Sauce
Plain Syrup
Plain Syrup II
Plum Jam
Plum Paste
Plum Pickle
Plums Crystallized
Plums Preserved Or Crystallized
Plums Spiced
Plums To Preserve
Plums To Preserve Dry
Pomegranate Jelly
Prickly Pear Or Cactus Fruit Jelly
Prune Jam
Pumpkin To Preserve
Quin’s Sauce
Quince Jelly
Quince Jelly II
Quince Jelly III
Quince Marmalade
Quince Paste
Quinces To Preserve
Radish-Pods Pickled
Raisin Wine
Raisin Wine II
Raisin Wine With Cider
Raspberries Bottled
Raspberry And Currant Wine
Raspberry Brandy
Raspberry Gin
Raspberry Jam
Raspberry Jelly
Raspberry Syrup
Raspberry Vinegar
Raspberry Vinegar
Raspberry Wine
Raspberry Wine II
Ratafia
Reading Sauce
Red And White Currant Jams
Red Cabbage Pickled
Red-Currant Jam
Red-Currant Jelly
Red-Currant Jelly II
Red-Currant Wine
Red-Currant Paste
Rhubarb And Orange Jam
Rhubarb Jam
Rhubarb Marmalade
Rhubarb Wine
Sauce For Steaks Chops Etc.
Shallot or Garlic Pickle
Shallot Sauce
Shallot Vinegar
Shrub
Sloe Gin
Soy Indian
Spanish Onions Pickled
Store Sauce
Strawberries To Preserve
Strawberries To Preserve II
Strawberries Etc. Bottled
Strawberry Jam
Strawberry Liqueur
Strawberry Syrup
Sweet Pickle
Syrup (To Clarify Sugar For)
Tamarind Sauce
Tangerine Marmalade
Tarragon Vinegar
Tipparee Jelly
Tomato Chow Chow
Tomato Chutney ( See Recipe For Chutney, Tomato)
Tomato Conserve
Tomato Jam
Tomato Ketchup
Tomato Marmalade
Tomato Sauce
Tomato Sauce II
Tomato Vinegar
Tomatoes Pickled
Tomatoes (Preserve Of)
Tomatoes And Onions Pickled
Unsweetened Fruit Juice for Ices
Vanilla Liqueur
Vegetable Marrow Jam
Vegetable Marrow Preserve
Vegetable Marrows Pickled
Vegetables To Preserve
Vinegar Spiced
Walnut Ketchup
Walnuts Pickled
Walnuts Pickled II
Water-Melon Preserved
Welsh Nectar
White Currant and Red Jams
White-Currant Jelly
Worcester Sauce


PUBLISHER’S FOREWORD
This useful recipe book from the 1920s includes 400 recipes for jams, jellies, pickles, chutneys, and wines. It also provides detailed guidance on all aspects of preserving, bottling, sterilising, drying and crystallising fruits. The recipes are based on those by Mrs Beeton (including the now famous carrot jam) and they have been updated to include advances in techniques that were common in the early twentieth century. Familiar recipes are included alongside more exotic preserves like Harvey Sauce, Cucumber Ketchup, Hawthorn Liqueur and Maidenhair Syrup, making this an entertaining and exciting preserving adventure!
Mrs Beeton’s Jam-making and Preserves provides a fascinating insight into skills and methods that wer