Yesterday I gave you recipes for
loquats, and today I give you recipes for guavas. It was a no-brainer easy
choice for me, given that the article in the Los Angeles Times of May 8, 1902 which was the source of some of
the loquat recipes, also included ideas for using guavas.
Firstly, a brief botany and history
note. The guava (several cultivars of Psidium
guajava) belongs to the Myrtle family. It is a tropical “New World” plant
native native to Central and northern South America. Outside of the tropics, it
is best known in the form of guava jelly. This was an important product of the
colonial West Indies, and was exported in great amounts to Britain. Its
popularity is attested in the following piece:
Tolpsey’s Account of a West India Planter’s Punch.
“He made his appearance with a respectably sized bowl, an
enormous jug of boiling water, and a large paper bag filled with sugar. Our
punch-maker then commenced operations, and having extracted from his secret
store a bottle of his matchless rum, his limes, and a small pot of guava jelly,
he brewed about a pint of green tea (2 oz.), and, the infusion finished,
two-thirds of the sugar was dissolved in it. After the tea leaves had been
thrown aside, the remainder of the sugar was rubbed on the lime ; Mr. Hamilton
observing that the essential oil, which conveyed the exquisite flavour, was
much more strongly diffused throughout the compound than when the skin was
peeled; then the delicious acid of the fruit was added to the already
impregnated sugar, and as soon as the several lumps had imbibed the proportions
required, the guava jelly (and without
this confection no punch can be pronounced perfect) was dissolved in a pint or
so of boiling water. This done, the tea, the sweets, and the acids were
commingled, and the foundation or sherbert tasted by the experienced palate of
the grand compounder; six glasses of Cognac, two of Madeira, and the bottle of
rum were added, and over all about a quart more of boiling water, and, as a
finishing touch, the slightest possible sprinkling of nutmeg.
Cooling Cups and Dainty Drinks (1869); by William Terrington.
So, let us start with a recipe for
guava jelly:
Guava Jelly.
Select freshly-picked fruit, not quite ripe. Ripe guavas will
not make jelly, and if too green there will not be enough juice. So much
depends on the selecting. Put the guavas (5 or 10 lbs.) in granite kettle, and
cover with cold water; boil for half an hour, mashing fruit to extract juice.
Turn all into bag (white flannel is best) and let drip till all juice is
extracted. If you wish a very clear jelly do not squeeze the bag. Then let it
boil 10 or 15 minutes. Take from fire and measure; adding same quantity of
sugar. When sugar is dissolved, boil until it forms a jelly, which can be told
by the way it drops from the spoon, in a solid form, or by trying some in a
saucer in a cold place. Pour in tumbler very quickly, as it hardens very fast.
While still hot, take off blubbers from top. When cold, pour over each tumbler
one or two teaspoonfuls melted paraffine.
Los
Angeles Times; May 8, 1902.
The article also included the
following interesting variation on a shortcake theme:
Guava Shortcake.
One quart of guavas cut fine; sprinkle with one cup of sugar,
and let stand overnight, or several hours. Make short cake of one pint of
flour, one heaping teaspoonful baking powder, a pinch of salt, and butter the
size of an egg. Rub flour and butter well together and moisten with milk. Cut
into four pieces, roll to fit jelly tins, using two tins. Place one piece of
dough in each tin, spread well with butter; place others on top and bake in a
quick oven. Separate layers and fill with the guavas, making two small or one
large cake, as preferred. Serve with sugar and cream.
Los
Angeles Times; May 8, 1902.
From Australian newspapers we have
the following ideas:
Guava Vinegar.
In November last we ("Queensland Agricultural Journal”)
were asked to give a recipe for making mango vinegar. We were not able to
answer this question at the time, but we have found a recipe given in the
"Journal of the Jamaica Agricultural Society" for making guava
vinegar. Possibly this might be applicable to mangoes. This fruit should be well
ripened. Wash and cut in halves, cover with plenty of water and simmer for two
hours, strain through a colander, and then strain the juice through a bag.
Bottle, and then tie muslin over the tops of the bottles. It requires about
five months to turn into strong vinegar. In filling jars or bottles with juice,
which is to make vinegar, remember, that it is well to leave space for plenty of
air and only fill the receptacles about two-thirds.
Queensland Times, 5 February, 1916.
Guava Fluff.
This gelatine dish makes a delicious dessert for six
servings. Ingredients: 1 lb. small red
guavas (the larger variety can be substituted); 2 dessertspoons (1 ½ oz)
gelatine (if setting in a refrigerator or ice chest 1 ½ dessertspoons is
sufficient); 1 cup ( ½ lb.) sugar
I pint water.
Method: Wash guavas and place in a saucepan, after having
pierced or broken at least half of them. Add ½ pint of water, then boil for 20
to 30 minutes, strain through a fine colander or sieve, and place the liquid (which
should be about a pint) in a saucepan. Bring to boiling point and add sugar.
Remove from the fire, and add gelatine which has been dissolved in ¼ cup of hot
water. Leave until cold and then whisk with an egg
beater until thick and foamy. Place in a mould, which has
been rinsed in cold water.
Nambour Chronicle and North Coast Advertiser (Qld) 25
July 1941
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