Pickled Fruit

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

For pickling

the number you intend to pickle ↝ Kiwi fruit, raw [Other fruits and fruit salads]
their own liquor ↝ Passion fruit, raw [Other fruits and fruit salads]
a bit of mace ↝ Spices, mace, ground [Spices and Herbs]
lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
black peppers ↝ Spices, pepper, black [Spices and Herbs]
to every hundred, put two spoonfuls of the best undistilled vinegar ↝ Vinegar [Mustard and other condiments]

For storage

bladder

Instructions (9)

Open the fruit intended for pickling.
Put the fruit into a saucepan with their own liquor.
Simmer them very gently for ten minutes.
Put the fruit into a jar, one by one, ensuring no grit sticks to them.
Once the fruit is cold, cover them with the prepared pickle.
Boil the liquor with a bit of mace, lemon peel, and black peppers.
To every hundred pieces of fruit, add two spoonfuls of the best undistilled vinegar to the boiling liquor.
Keep the pickled fruit in small jars.
Tie the jars close with bladder, as air will spoil them.

Original Text

Another way.

Open the number you intend to pickle: put them into a saucepan, with their own liquor, for ten minutes; simmer them very gently; then put them into a jar, one by one, that none of the grit may stick to them, and cover them, when cold, with the 16pickle thus made. Boil the liquor with a bit of mace, lemon peel, and black peppers; and to every hundred, put two spoonfuls of the best undistilled vinegar.

They should be kept in small jars, and tied close with bladder, for the air will spoil them.

Notes

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