HULETTS RECIPES PDF

Boil broken cobs in the water for 30 minutes. Time starts when water comes to full boil. Remove from heat: strain liquid into a large bowl and needs to be 3 cups; if not 3 cups add water to make it exactly 3 cups. Add sure jell and bring back to a rolling boil and add sugar and boil for minutes longer or a jell stage.

Author:Tujin Mosar
Country:Mexico
Language:English (Spanish)
Genre:Automotive
Published (Last):8 July 2004
Pages:35
PDF File Size:4.3 Mb
ePub File Size:10.46 Mb
ISBN:790-3-17349-232-9
Downloads:6302
Price:Free* [*Free Regsitration Required]
Uploader:Gurr



Boil broken cobs in the water for 30 minutes. Time starts when water comes to full boil. Remove from heat: strain liquid into a large bowl and needs to be 3 cups; if not 3 cups add water to make it exactly 3 cups. Add sure jell and bring back to a rolling boil and add sugar and boil for minutes longer or a jell stage.

Tastes like apple jelly and is reddish in color. Make the lime solution and soak figs in it overnight. The next day, boil the figs in 3 litres of water for about 20 minutes until they are tender and drain. Bring 2. Add the figs one by one and boil rapidly until the figs are soft enough to break open but still crisp, and the syrup is thick. This will take 45 to 60 minutes. Bottle in hot sterilised jars, and fill the bottles to the brim with the syrup.

She soak her figs overnight in a mixture of 25 ml 5 teaspoons salt per 2,5 litre water and rinse it well the next morning. The figs are then boiled again in fresh water but with fig leaves, for about 4 minutes, until the figs are soft. For the sauce, Annette Human use 7. The figs are boiled in the syrup for about half an hour and then left in it overnight. The next morning, the syrup is boiled again, the figs are added again, and when it starts to boil again, bottled in sterilized jars.

Wash the grapes and put the whole bunches, including stems, into a pan. Barely cover with water, bring to the boil and simmer, covered, until the fruit is soft and pulpy. Strain through a jelly bag for several hours without pressing. Measure the juice. Return the juice to a clean pan with 1 kg sugar for every litre of liquid.

Bring to the boil, stirring until the sugar has dissolved. Add the lemon juice and leave on a rolling boil until setting point is reached. Make your jelly as soon as possible after the grapes are sent home from the market. Weigh the grapes on the stems and for every pound of grapes thus weighed allow three-quarters of a pound of the best quality of granulated sugar.

After weighing the grapes, place them in a big tub or receptacle of some kind nearly filled with cold water. Let them remain ten minutes, then lift them out with both hands and put them in a preserving kettle over a very low fire. Do not add any water. With a masher press the grapes so the juice comes out, and cook the grapes until they are rather soft, pressing them frequently with the masher. When they have cooked until the skins are all broken, pour them, juice and all; in a small-holed colander set in a big bowl, and press pulp and juice through, picking out the stems as they come to the surface.

When pulp and juice are pressed out, pour them into a cheese-cloth bag. Hang the bag over the preserving kettle and let the juice drip all night. In the morning put the kettle over the fire and let the grape juice boil gently for a half hour, skimming it frequently. While the juice is cooking put the sugar in pans in a moderate oven and let heat.

As soon as the juice is skimmed clear stir in the hot sugar, and as soon as it is dissolved pour the jelly in the glasses, first standing them in warm water. Place glasses after filling them in a cool dry place till jelly is well set, then pour a film of melted paraffin over the top and put on the covers. Source: Vintage Recipes.

LEUCEMIE AIGUE LYMPHOBLASTIQUE PDF

quick links

Turn out and cool. Dust with icing sugar. Ingredients ml 1 cups Huletts Castor Sugar 3 eggs ml cup oil ml 1 cup milk ml cup poppy seeds Zest of 1 lemon ml coconut ml self-raising flour SAUCE: ml 1 cup Huletts Castor Sugar ml 1 cup water or orange juice Zest of 2 oranges Method 1. Beat the sugar and eggs together until creamy. Add the rest of the ingredients, ending with the flour and beating well after each addition. Spoon the mixture into a sprayed ring pan and bake in a preheated oven at C for 60 minutes.

EASYBOX A 601 PDF

PUMPKIN FRITTERS

Oats — 30g Desiccated Coconut — 10g Apricot pieces — 10g. Rainbow Sugar Crystals g Extra-large sugar crystals with an attractive array of colours added, rcipes permitted colouring agent. Add the dry ingredients to all of the water and vinegar. Click here to find more White Sugar 2. Pour onto oiled moulds and allow to set. Tongaat Hulett Starch follows sound and fair recruitment processes, and as such, an offer of employment would never be subject to a candidate making any form of payment.

Related Articles