Green Gages preserved in Syrup (No. 96)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (14)
  1. Take the gages when nearly ripe; cut the stalks about half an inch from the fruit;
  2. put them into cold water, with a lump of alum about the size of a walnut;
  3. set them on a slow fire till they come to a simmer:
  4. take them from the fire, and put them into cold water;
  5. drain, and pack them close into a preserving-pan;
  6. pour over them enough clarified sugar to cover them;
  7. simmer them two or three minutes;
  8. set them by in an earthen pan till next day,
  9. when drain the gages, and boil the syrup with more sugar, till quite thick;
  10. put in the gages, and simmer them three minutes more, and repeat it for two days;
  11. then boil clarified sugar to a blow, as at No. 94,
  12. place the gages into glasses, and pour the syrup over,
  13. and, when cold, tie over a bladder, and upon that a leather;
  14. and should you want any for drying, drain and dry them on a wire sieve in a stove or slow oven.
Original Text
Green Gages preserved in Syrup.—(No. 96.) Take the gages when nearly ripe; cut the stalks about half an inch from the fruit; put them into cold water, with a lump of alum about the size of a walnut; and set them on a slow fire till they come to a simmer: take them from the fire, and put them into cold water; drain, and pack them close into a preserving-pan; pour over them enough clarified sugar to cover them; simmer them two or three minutes; set them by in an earthen pan till next day, when drain the gages, and boil the syrup with more sugar, till quite thick; put in the gages, and simmer them three minutes more, and repeat it for two days; then boil clarified sugar to a blow, as at No. 94, place the gages into glasses, and pour the syrup over, and, when cold, tie over a bladder, and upon that a leather; and should you want any for drying, drain and dry them on a wire sieve in a stove or slow oven. Apricots or egg plums may be done in the same way. [389]
Notes
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