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Anna Karenina

by Leo Tolstoy

ANNA KARENINALEO TOLSTOY
Our binding, not the publisher's

“On the terrace were assembled all the ladies of the party. They always liked sitting there after dinner, and that day they had work to do there too. Besides the sewing and knitting of baby clothes, with which all of them were busy, that afternoon jam was being made on the terrace by a method new to Agafea Mihalovna, without the addition of water. Kitty had introduced this new method, which had been in use in her home. Agafea Mihalovna, to whom the task of jam-making had always been intrusted, considering that what had been done in the Levin household could not be amiss, had nevertheless put water with the strawberries, maintaining that the jam could not be made without it. She had been caught in the act, and was now making jam before everyone, and it was to be proved to her conclusively that jam could be very well made without water.”

From a cookbook of 1861

A cook of roughly the same moment, setting down the same dish.

1861  ·  Beeton
STRAWBERRY JAM

1594. INGREDIENTS.--To every lb. of fruit allow 1/2 pint of red-currant juice, 1-1/4 lb. of loaf sugar. _Mode_.--Strip the currants from the stalks, put them into a jar; place this jar in a saucepan of boiling water, and simmer until the juice is well drawn from the fruit; strain the currants, measure the juice, put it into a preserving-pan, and add the sugar. Select well-ripened but sound strawberries; pick them from the stalks, and when the sugar is dissolved in the currant juice, put in the fruit. Simmer the whole over a moderate fire, from 1/2 to 3/4 hour, carefully removing the scum as it rises. Stir the jam only enough to prevent it from burning at the bottom of the pan, as the fruit should be preserved as whole as possible. Put the jam into jars, and when cold, cover down. _Time_.--1/2 to 3/4 hour, reckoning from the time the jam simmers all over. _Average cost_, from 7d. to 8d. per lb. pot.

Sources: The passage is from Leo Tolstoy, Anna Karenina, tr. Garnett, Constance, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — slate cloth, oyster stamp.

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