Golden Pippins

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
For preparing the pippins
For the pickle
Instructions (7)
  1. Take a number of the finest pippins you can procure, free from spots and bruises, put them into a preserving-pan with cold spring-water, and set them on a charcoal fire.
  2. Keep them stirring with a wooden spoon till they will peel, but do not let them boil.
  3. When you have peeled them, put them into the water again, with a quarter of a pint of the best vinegar, and a quarter of an ounce of allum.
  4. Cover them close with a pewter dish, and set them on a charcoal fire again, but do not let them boil.
  5. Keep turning them now and then till they look green, then take them out, and lay them on a cloth to cool.
  6. When they are quite cold, put to them the following pickle:
  7. Mix your pickle well together, pour it over your pippins, and cover them close.
Original Text
Golden Pippins. Take a number of the finest pippins you can pro- cure, free from spots and bruises, put them into a pre- serving-pan with cold spring-water, and set them on a charcoal fire. Keep them stirring with a wooden spoon till they will peel, but do not let them boil. When you have peeled them, put them into the water again, with a quarter of a pint of the best vinegar, and a quarter of an ounce of allum. Cover them close with a pewter dish, and set them on a charcoal fire again, but do not let them boil. Keep turning them now and then till they look green, then take them out, and lay them on a cloth to cool. When they are quite cold, put to them the fol- lowing pickle: To every gallon of vinegar put two ounces of mustard-seed, two or three heads of garlic, a good deal of ginger sliced, half an ounce of cloves, mace, and nutmeg. Mix your pickle well together, pour it over your pippins, and cover them close.
Notes
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