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The International Jewish Cook Book



The International Jewish Cook Book

1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Author: Florence Kreisler Greenbaum


A Project Gutenberg eBook

*BRANDIED FRUITS*

 

 

MELANGE

 

This French fruit preserve is truly delicious, and should be put up in

the month of June. To every pound of fruit take one pound of sugar. It

requires no cooking at all, and is therefore easily made. Get the

largest and soundest berries in the market. Pick two quarts and lay them

in a new and perfectly clean two-gallon stone jar and cover with two

pounds of the finest granulated sugar. Stone as many pounds of red,

black, and white cherries as you wish to use, and add the same quantity

of sugar. You may also use bananas, pineapples or oranges. Seed the

latter carefully. Be sure to weigh all the fruit, and allow one pound of

sugar to every additional pound of fruit. Pour over the fruit a pint of

pure alcohol. Tie up the jar with thick paper, and in season add

peaches, apricots, raspberries, blackberries, large, red currants; in

fact, all kinds of fruit. Green-gages and purple and red plums also add

both to looks and taste. Be sure to add the same amount of sugar as you

do fruit, but no more alcohol. In the fall of the year pack in glass

jars; looks very pretty. Keep it in a dry, cool place. There is always a

surplus of juice, which makes excellent pudding sauce. Add a little

water and thicken.

 

 

FRENCH PRUNES IN COGNAC

 

Lay the prunes in white wine for two days; then put on a wire sieve to

drip, but do not squeeze them. When they look dry, which will be in

about half an hour, lay in glass jars with alternate layers of sugar and

stick cinnamon and a few pieces of mace and a very few cloves. When the

jars are full, fill up with cognac and seal. Set in the sunniest place

you can find for three days.

 

 

BRANDIED PEACHES

 

Select only the largest and finest quality of clingstone peaches. Allow

a pound of sugar to a pound of fruit, and a pint of the best brandy to

every four pounds of peaches. Make a syrup of the sugar with enough

water to just dissolve it, and boil about half a dozen blanched peach

kernels with it. When the syrup boils put in the fruit and let it boil

about five minutes. Remove the fruit carefully upon platters, and let

the syrup boil fifteen or twenty minutes longer, skimming it well. Put

the peaches in wide-mouthed glass jars. If the syrup has thickened pour

in the brandy. Remove from the fire at once, pour over the fruit and

seal.

 

 

BRANDIED CHERRIES

 

Select the largest sweet cherries for this purpose, leaving the stems

on. Allow half a pound of sugar to every pound of fruit, and a pint of

good brandy for every five pounds of fruit. Make a syrup of the sugar,

using as little water as possible. Pour it over the cherries and let

them remain in the syrup all night. Next day put them in a preserving

kettle and heat slowly. Boil about eight minutes. Take up the cherries

with a perforated skimmer and boil the syrup fifteen minutes. Add the

brandy to the boiling syrup, remove from the fire and pour over the

cherries hot, and seal.

 

 

BRANDIED QUINCES

 

Select large yellow, pear-shaped quinces, and peel and quarter them.

Take out the cores and throw into cold water, until all are pared. Then

boil until tender, so they can easily be pierced. Take them out with a

perforated skimmer and weigh. Then take three-quarters of a pound of

sugar to a pound of quinces, and boil in a little over half the quince

water. Add stick cinnamon and cloves (removing the soft heads). Boil

until quite a thick syrup. Pack the quinces in jars, add a pint of good

brandy to the syrup and pour boiling hot over the quinces and seal

immediately.

 

 

BRANDIED PEARS

 

Pare the fruit, leaving the stems on. Weigh. Proceed as with peaches.



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