This section is from the book "The International Cook Book", by Alexander Filippini. Also available from Amazon: The international cook book; over 3,300 recipes gathered from all over the world, including many never before published in English. With complete menus of the three meals for every day.
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 five minutes, peel and add to marmalade five minutes before taking off fire. Remove to a table, transfer marmalade into jars, let thoroughly cool, place over thin pieces of paper lightly dipped in brandy and cover jars. The marmalade is then ready; keep in a cool place.
Peel and finely slice twenty-five pounds ripe apples, place in large saucepan with a quart cold water and juice of a lemon, cover pan, slowly cook until soft, remove and press through sieve into an earthen basin. Place in a copper basin three-quarters of a pound granulated sugar to every pound of marmalade, add two gills cold water, one vanilla stick, and cook on a brisk fire for ten minutes. Add marmalade, constantly stir while cooking for twelve minutes, remove, take up vanilla bean, wipe, and place in sugar, then place marmalade in stone jars and let cool. Cover with white paper lightly dipped in brandy, tightly cover jars, lay in a cool place and use as required.
Pear and quince marmalades are prepared in exactly the same manner as apple marmalade.
Peach marmalade is to be prepared exactly the same as apricot marmalade, including almonds.
Procure thirty»six fine, sound, juicy (not too ripe), good-sized oranges. Lightly grate rind of each all around, prickle all over with a needle, plunge in plenty of boiling water, cover pan and cook until rinds are thoroughly soft. Drain on a sieve, plunge in plenty cold water and let disgorge for forty-eight hours, changing water four times a day. Thoroughly drain, divide in sections, remove seeds and press pulp and skins through sieve into a basin. Place as many pounds granulated sugar in basin as there are pounds of marmalade, add a gill Jamaica rum or brandy, and cook on a brisk fire for ten minutes. Add puree, constantly stir while briskly cooking for fifteen minutes, remove, place marmalade in stone jars and let thoroughly cool. Cover with wax papers, lightly dipped in brandy, tightly cover jars and marmalade is ready for use.
Cut twenty-five pounds fine, sound egg or other plums in halves, remove stones, place in saucepan with a teaspoon cinnamon, handful granulated sugar, quart cold water, cover pan, let boil until soft, stirring quite frequently meanwhile, remove and press plums through sieve into an earthen basin. Place in a copper basin three-quarters of a pound granulated sugar to every pound of plum juice, add two gills cold water, cook on brisk fire for ten minutes, add plum puree, and constantly stir while cooking for twelve minutes. Remove, place marmalade in stone jars, let thoroughly cool, cover with wax paper lightly dipped in brandy, tightly cover jars, place in cool place and it will be ready for use.
Green-gage marmalade is prepared in exactly same manner as plums.
Thoroughly pick twenty-five pounds sound, ripe raspberries, press through sieve into a basin, place same amount granulated sugar in a copper vessel, adding a gill cold water and vanilla stick. Cook over a brisk fire for six minutes, add the strained raspberries, continually stir while briskly cooking for fifteen minutes, take up vanilla bean, wipe and replace in sugar, remove marmalade, place in stone jars and let thoroughly cool. Place pieces of wax paper lightly dipped in brandy over marmalade, tightly cover jars, place in cool place and use as directed.
Strawberry marmalade is prepared exactly the same as raspberry marmalade.
Is also prepared in same manner as raspberry marmalade (No. 3199).