Jewish Recipes – Preserve Recipes – Recipes for Preserves

STRAWBERRY JAM.

Jewish Recipes

Bruise gently, with the back of a wooden spoon, six pounds of fine
fresh fruit, and boil them with very little water for twenty minutes,
stirring until the fruit and juice are well mixed; then put in
powdered loaf sugar of equal weight to the fruit, and simmer half an
hour longer. If the preserve is not required to be very rich, half the
weight of sugar in proportion to the quantity of fruit may be used;
but more boiling will be requisite. By this recipe also are made
raspberry, currant, gooseberry, apricot, and other jams.

Jewish Recipes

Bill Austin

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Jewish Recipes – Invalid Recipes – Receipts for Invalids

A FINE SOFT DRINK FOR A COUGH.

Jewish Recipes

Add to a quarter of a pint of new milk warmed, a beaten new laid egg,
with a spoonful of capillaire, and the same of rose water.

Jewish Recipes

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Dessert Recipes – SAUCE FOR PUDDINGS

ORANGE SAUCE No. 1
Mix one and a half tablespoons of cornstarch with
one cup of sugar, and stir it into one pint of boiling water. Let it
cook quickly and stir as it thickens, and after ten minutes add two
tablespoons of butter and one-half cup of orange juice. Cook two minutes
longer then serve.

Appetizer Recipes
Apple Recipes

Chicken Whole Meal Casserole

Chicken Whole Meal Casserole (Diabetic Recipe)
(makes 8 servings)

olive oil cooking spray
2whole boneless, skinless chicken breasts, about 8 ounces (480 g) each, halved
4boneless, skinless chicken thighs, about 4 ounces (240 g) each
8small red potatoes, about 1 pound (960 g) total, scrubbed and quartered
8ounces (480 g) fresh mushrooms, quartered
1large onion, 8 ounces (480 g), thinly sliced
4cloves garlic, peeled and thinly sliced
8dried apricot halves
8dried pitted prunes
1/2tablespoon (7.5 ml) crushed dried thyme
1/2teaspoon (2.5 ml) crushed dried rosemary
freshly ground pepper
1tablespoon (15 ml) olive oil
1small navel orange, washed and thinly sliced crosswise
1large lemon, thinly sliced and seeds removed

Preheat oven to 375°F (190°C), Gas Mark 5. Lightly coat a large baking pan with cooking spray.
Rinse chicken pieces; remove and discard any visible fat. Pat chicken pieces dry with paper towels.
Arrange chicken in the prepared pan and surround with potatoes and mushrooms. Scatter onion and garlic cover chicken and vegetables. Sprinkle with thyme, rosemary, and pepper. Drizzle the olive oil over all. Arrange orange and lemon slices on top. Cover the pan tightly with aluminum foil and bake for 45 minutes, uncovering the pan during the last 5 minutes of baking time.
Serve at once.

Per serving:247 calories (18% calories from fat), 27 g protein, 5 g total fat (1.0 g saturated fat), 24 g carbohydrate, 3 g dietary fiber, 80 mg cholesterol, 92 mg sodium
Diabetic exchanges:3 lean protein (meat), 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit)