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

[ChannonM at aol.com]

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
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