SC - Syllabub - does anyone have a period recipe? Preserving
ChannonM at aol.com
ChannonM at aol.com
Sat Oct 16 21:55:05 PDT 1999
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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