Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

BLACK CURRANT PASTE.

Mash the currants in a bowl or marble mortar, so as to break all the berries without materially bruising the seeds; put the mass into a saucepan, and heat it nearly to the boiling point; then rub it through a sieve to separate the seeds. To one pint measure of the pulpy juice, add one pound and a half of loaf sugar, let the mixture simmer gently over the fire, and keep stirring it to prevent it burning at the bottom of the pan. Continue the simmering till the mass, when cold, assumes the consistence of a stiff, or almost solid paste, which may be readily known by placing from time to time a tea spoonful of it on a cold plate. When the mass has acquired the proper consistence, pour it out on a marble slab, or earthenware plate, and continue the further exsiccation by putting it in a stove, or on a hot hearth.

APRICOT PASTE,

Peach Paste
Plum Paste

Cherry Paste
Quince Paste.

Take ripe apricots, boil them till quite soft, mash them, and rub the mass through a splinter sieve, put the pulp into a pan, and to every pound put half a pound of powdered loaf sugar; put it again on the fire to simmer till the paste drops off easily from the spoon, then take it from the fire and pour it on a slab.

Peach, quince, plum, and cherry paste, may be prepared in the same manner.