Mrs. J.Smith. Halifax.
This following JELLY recipe was suggested because of the animal content (bones) used in the making of our standard jello powders here. [Agar-agar is non animal in content.]
VEGETARIAN RASPBERRY
JELLY
w/Agar Agar
(hb)
Dear June, I have not personally tried this recipe but I have tried other recipes in the book as well as in other cookery books by the same author (Cecilia Norman) and she has proved to be extremely reliable. Powered agar agar is obtainable at health food stores or at Asian grocery stores, particularly Japanese. If you cannot find the sugar called for, use ordinary white. (hb)
VEGETARIAN RASPBERRY JELLY
UK Measures, Microwave
(Also suitable for vegans without the cream.)
Put raspberries in large bowl. Cook on full power 4-6 mins. until
juice runs freely. Strain raspberries into measuring jug. Make
up to half pint (10 fl. oz.) with orange juice.
Stir sugar and agar agar into juice. Cook on full 2-1/2 mins.
or until boiling. Stir until dissolved, then leave to cool slightly.Divide
raspberries between four serving dishes. Pour juice over fruit,
leave to set. Decorate with rosette of whipped cream.
My recipes are family ones and my family came from Yorkshire
I grew up there. My mother made raspberry and gooseberry jams
but
she bottled plums rather than making them into jam. We also collected
blackberries to make jam, my aunts also made strawberry jams and
blackcurrant jam because they grew them . Usually Apple and bramble
are in the same jam as it makes the brambles go further!!! I will
search them out.
Thinking of other Yorkshire recipes we made elderflower champagne,
elderflower cordial and gayle beer - I still make elderflower
cordial (every year) and gayle beer (sometimes) . Our family was
Methodist so the elderflower champagne was non alcoholic - the
gayle beer was supposed to be consumed before it fermented but
as teenagers we used to try to keep it until it started to ferment!!!!!
From an old, old cookbook belonging to the White Horse Inn, Fishergate,
Doncaster:
Take your gooseberries when they are at their biggest and pilk
them and putt them in a stoup and sett them among boyling water
till
they be tender then putt them throu a fine search ane putt ane
equall wrought of suggar ane boyle it to the consistence of a
marmalet and box it up.
Shallop, Pauline Lane Huddersfield, WRY, UK
This recipe looks familiar! that's exactly what my mother taught
me.
Boil the berries with a tiny amount of water, until all the juice
has come out of them, put them through a sieve, and add an equal
amount of sugar to the juice. Boil until it begins to set and
jar it.
These recipes for Gooseberry curd & Lemon curd are brilliant for the microwave. They are from Farmhouse Kitchen Microwave Cook Book.
Delicious as a filling for tartlets and sponges. Also in meringue
baskets, but fill them, of course, at the very last minute.
Keeps for 6 weeks. Best kept in a refrigerator. Yields 1 kg 2
to 2½ lbs..
1 kg (2lb) blackberries
375 ml (I2fl oz) water
375g (12oz) cooking apples, peeled and sliced thinly
1.5kg (31b) granulated sugar
Put the blackberries and half of the water in a saucepan and
simmer until tender.
Put the apples and the rest of water into another saucepan and
simmer until soft.
Combine the blackberries and the apple along with the sugar, stirring
until the sugar has dissolved.
Keep the jam at a rolling boil until the setting point is reached.
Remove from heat, stand for 10 minutes, ladle jam into sterilised
jars, label and cover.
From Anne Garrison
Recipe from Parish Cookbook, Christ Church, Sowerby Bridge.
LEMON CHEESE Recipe 1
¼ lb butter
½ lb sugar
2 eggs
Juice of 2 lemons
Put butter and sugar in a jar, then stand jar in pan of boiling
water until melted; then add eggs and lemon juice; simmer until
the mixture thickens.
Recipe from Parish Cookbook, Christ Church, Sowerby Bridge.
LEMON CHEESE Recipe 2
¼ lb butter
3 lemons
1 lb sugar
3 eggs
Mix butter, sugar and lemon juice. Let it stand 10 minutes, then
stir in eggs, well beaten, place on low heat, and stir until mixture
begins to boil.
2 kg (4lb) plums
250 ml (8fl oz) water
1.5kg (31b) granulated sugar
Remove the stones front the plums and put the fruit into a
large saucepan with the water. Simmer until the plums are tender.
Add the sugar and stir until it has dissolved.
Boil rapidly for about 10 to 20 minutes until the setting point
is reached.
Take from the heat and leave for 10 minutes.
Ladle into hot, sterilised jars, label and seal.
VARIATION add a tablespoon of grated root ginger when adding the sugar.
From Anne Garrison
The microwave cooker is ideal for lemon curd, saving time dramatically compared with the traditional method. The flavour is good, but the texture is perhaps a little less silky. Yields 450 g/1 lb..
June, you wrote asking about jam recipes. I was not sure if you wanted a Victorian recipe for plum jam or a recipe for Victoria plum jam?? Anyway, I didn't have one!! I have a book called "Seven Hundred Years of English Cooking" in the chapter entitled 19th Century I found the following recipe for Apple (or quince) Jelly. I'm not sure that it's entirely Yorkshire, but it's definitely old:
"Pour into a clean earthen pot two quarts of spring water,
and throw into it as quickly as they can be pared, quartered and
weighed, four pounds of nonesuches, pearmains, Ripstone pippins,
or any other good boiling apples of fine flavour. When they are
done, stew them gently until they are well broken, but not reduced
quite to pulp; turn them into a jelly bag, or strain the juice
from them without pressure through a closely woven cloth, which
should be gathered over the fruit, and tied, and suspended above
a deep pan until the juice ceases to drop form it; this, if not
very clear, must be rendered so before it is used for syrup of
jelly, but for all other purposes once straining, it will be sufficient.
Quinces are prepared in the same way, and with the same proportions
of fruit and water, but they must not be too long boiled, or the
juice will become red. We have found it answer well to have them
simmered until they are perfectly tender, and then to leave them
with their liquor in a bowl until the following day, when the
juice will be rich and clear. They should be thrown into the water
very quickly after they are pared and weighed, as the air will
soon discolour them. the juice will form a jelly much more easily
if the cores and pips be left in the fruit."
2 quarts=4 pints (English, 20 fl oz). but the recipe does not say how much sugar, if any, to add.
Hope this is of some use.
Sherry
[From YK , Sowerby Bridge, Parish Cookbook]