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In 1840 in the United States, a recipe was published in the American Farmer that involved straining stewed tomatoes through cloth, adding an equal amount of sugar, and then boiling the mixture for a few hours. [1] In 1843 in the U.S., a recipe for preparing tomato jam was published in the Boston Cultivator. [1]
Whole fruit preserves can be found in most Greek and Cypriot homes. They are made by slowly and gently boiling fruit in water and sugar over several hours or days, until the syrup sets. Thus the main prerequisites to making good spoon sweets are said to be "patience and a heavy pot".
This is an accepted version of this page This is the latest accepted revision, reviewed on 3 February 2025. Preparations of fruits, sugar, and sometimes acid "Apple jam", "Blackberry jam", and "Raspberry jam" redirect here. For the George Harrison record, see Apple Jam. For the Jason Becker album, see The Blackberry Jams. For The Western Australian tree, see Acacia acuminata. Fruit preserves ...
A referendum on the sugar industry was held in Switzerland on 14 March 1948. [1] Voters were asked whether they approved of a federal resolution on the reorganisation of the Swiss sugar industry. [1] The proposal was rejected by 63.8% of voters. [1]
In a large saucepan, melt the butter. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the tomatoes and their juices, along with the tomato paste and cook ...
The Fine Art of Mixing Drinks is a book about cocktails by David A. Embury, first published in 1948. [1] The book is noteworthy for its witty, highly opinionated and conversational tone, [2] as well as its categorization of cocktails into two main types: aromatic and sour; its categorization of ingredients into three categories: the base, modifying agents, and special flavorings and coloring ...
The recipe for the original Super Bubble flavor came from a much older brand known as Bub's Daddy. Super Bubble was originally sold for five cents, but in the face of increased competition from Dubble Bubble and Bazooka , the company brought out a one-cent version in 1948.
Tomato purée is a thick liquid made by cooking and straining tomatoes. [1] The main difference between tomato paste , tomato purée, and tomato sauce is consistency ; tomato puree has a thicker consistency and a deeper flavour than sauce.