Book Description

This vintage book contains a collection of essays on the subject of preserving fruit, with information on pickling, brining, and making syrups and jellies. Highly accessible and containing a wealth of simple instructions and useful tips, this volume is highly recommended for anyone with an interest in preserving food, and would make for a useful addition to culinary collections.

Contents

Contents include: Vegetables Pickled in Vinegar, Vegetables Preserved in Salt Water, Consommés, Sauces and Purées, Vegetables Preserved by Steam or by Boiling au Bain-Marie, Fruit Preserved in Syrup, and Fruit Jellies.

Additional Information

Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this vintage book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.