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

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.

RASPBERRY PASTE.

Mash the raspberries, and having heated the mass in a saucepan, pass it through a splinter sieve; simmer the mass gently to the consistence of a paste, and to every pound and a quarter of the pulp, add one pound and a half of powdered loaf sugar, and proceed as before directed.—See black currant paste.

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