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

ORANGE AND LEMON PASTE.

Squeeze out the juice of Seville oranges, and boil the rinds in water till they are tender enough to be crushed between the finger; scoop out the pulp of the fruit, and put it aside; pound the rind, in a mortar, to form a smooth mass, pass it through a splinter sieve; add to it the juice, and keep it on the fire till the mass acquires the consistence of a paste; then take it off, weigh it, and to every pound and a quarter add two pounds of powdered loaf sugar; mix and finish it like black currant paste. See [page 260].

Lemon paste is made in a like manner.

RASPBERRY JAM.

Strawberry Jam
Currant Jam

Gooseberry Jam
Mulberry Jam.

Having mashed the raspberries, put them into a saucepan, and make them boiling hot; rub the pulp through a coarse splinter sieve, and to a pint, by measure, add one pound of powdered loaf sugar; simmer the mixture with a gentle heat till the mass has acquired the consistence of a stiff paste, and comes off from the bottom of the pan, taking care to stir the mixture continually with a wooden spatula when it begins to thicken. Put the jam into pots, which should be perfectly dry, for the least damp spoils it. When quite cold, tie it over.

Strawberry, currant, gooseberry, and mulberry jam, may be prepared in a like manner.