SC - Syllabub - does anyone have a period recipe? Preserving

[Lorix]

ChannonM at aol.com wrote:

> In a message dated 10/16/99 2:14:04 AM Eastern Daylight Time,
> glendar at compassnet.com.au writes:
>
> << Re: the preserving- you could probably preserve them after the wine step. I
>  think the best bet would be to blend them up without the other ingredients.
>  I've not done much preserving myself, so I'm not totally sure. There's
>  surely someone hiding under the rock somewhere who knows! >>
>
> I looked over some of my preserving recipes and books and found a recipe that
> included using butter as a part of the preserve (mind you this is a modern
> book and recipe) I'll cite it here and use it as an example of what you can
> do. There are actually several recipes for "curds" as they are named (must be
> for the butter because similar recipes sans the butter are called curiously,
> "butters")
>
> "Wonderful ways to preserve" by Joann Shirley.Playmore Inc 1979
> ISBN0 86908 156 X
>
> Raspberry and Apple Curd
>
> 3lb cooking apples
> 3/4 cup lemon juice
> grated rind of three lemons
> 1.5 lb raspberries
> 1.25 cups butter
> 5 eggs beaten
> 1.75 lb sugar
> 1 cup water
>
> 1.Peel, cvxore and chop the apples
> 2. Mix the apples with the lemon juice and grated rind in a saucepan. Bring
> to a boil. Reduce heat and simmer until the apples are tender.
> 3. kBeat the apple mixture until smooht.
> 4. Put the raspberries into a saucepan and gently heat until soft. (If thawed
> frozen raspberries are used, this is not necessary.)
> 5. Press the raspberries through a strainer. Discard the seeds.
> 6. Mix tohether the apple mixture and the raspberries in the top of a double
> boiler.
> 7. Add the butter, eggs, sugar and water. Place over simmering water and
> cook, stirring constantly, until thick
> 8. Pour into warm sterilized jars and seal immediately.
>
> I think you can pretty much substitute the period recipe. Just be sure to use
> safe canning methods. I suggest getting a book on canning and reading it
> before starting. I had the good fortune to be raised in a "canning" family
> but still refer to my books. Email me personally if I can help out.
>
> In service,
>
> Hauviette

Thankyou, its always nice to know who to contact for what and when I start this in
mid Jan I'll probably be taking you up on the offer.

Lorix :-)

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