Prab: CSV import

2025-03-30T01:39:21Z

CSV import

← Older revision		Revision as of 01:39, 30 March 2025
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	[[Category:Recipes]]		[[Category:Recipes]]
	[[Category:Vegetable receipes]]		[[Category:Vegetable receipes]]
			__NOINDEX__

Prab at 20:17, 24 February 2025

2025-02-24T20:17:01Z

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 Jam is made by boiling the fruit with sugar, and it is false economy to get common sugar; cheap sugar throws up a quantity of scum. Years back many persons used brown sugar, but in the present day the difference in the price of brown and white sugar is so trifling that the latter should always be used for the purpose. The sugar should not be crushed. It is best to boil the fruit before adding the sugar. The scum should be removed, and a wooden spoon used for the purpose. A large enamel stew-pan can be used, but tradition is in favour of a brass preserving-pan. It will be found best to boil the fruit as rapidly as possible. The quantity of sugar varies slightly with the fruit used. Supposing we have a pound of fruit, the following list gives what is generally considered about the proper quantity of sugar
-Apricot jam'''—three-quarters of a pound.'''
+* Apricot jam'''—three-quarters of a pound.'''
-Blackberry jam'''—half a pound; if apple is mixed, rather more.'''
+==Creams, custards, and cheese-cakes==
 *'''[[creams]]'''—creams may be divided into two classes—whipped cream, flavoured in a variety of ways, and the solid moulds of cream, which when turned out look extremely elegant, but which when tasted are somewhat disappointing. These latter moulds owe their firmness and consistency to the addition of isinglass, and, as this substance is not allowed in vegetarian cookery, we shall be able to dispense with cream served in this form, nor are we losers by so doing. The ordinary mould of cream is too apt to taste like spongy liver, and, so far as palate is concerned, is incomparably inferior to the more delicate whipped creams. Just in the same way a good rich custard made with yolks of eggs is spoilt by being turned into a solid custard by the addition of gelatine. In order to have good whipped cream, the first essential is to obtain pure cream. This greatly depends upon the neighbourhood in which we live. In country houses, away from large towns, there is as a rule no trouble, whereas in london really good cream can only be obtained with great difficulty. There is a well-known old story of the london milkman telling the cook who complained of the quality of the cream to stir it up, as the cream settled at the bottom. We will not enter into the subject of the adulteration of cream in big cities, as probably many of these stories are gross exaggerations, though it is said that pigs’ brains and even horses’ brains have been used for the purpose of giving the cream a consistency, while undoubtedly turmeric has been used to give it a colour.
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 {{vegetable}}
 {{food}}
-__NOINDEX__
+[[Category:Recipes]]

Prab: CSV import

2025-02-04T08:33:10Z

CSV import

← Older revision		Revision as of 08:33, 4 February 2025
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	{{vegetable}}		{{vegetable}}
	{{food}}		{{food}}
			__NOINDEX__

Prab at 15:39, 19 March 2024

2024-03-19T15:39:57Z

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Vegetable recipes - Revision history

Prab: CSV import

Prab at 20:17, 24 February 2025

Prab: CSV import

Prab at 15:39, 19 March 2024