Preserved Pine-apples

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 (7)
For preserving pine-apples
Instructions (23)
  1. Take pine-apples before they are ripe.
  2. Lay them in strong salt and water for five days.
  3. Put a handful of vine-leaves in the bottom of a large saucepan.
  4. Add the pine-apples to the saucepan.
  5. Fill the pan with vine-leaves.
  6. Pour in the salt and water they were laid in.
  7. Cover the pan very close.
  8. Set them over a slow fire and let them stand until they are of a fine light green.
  9. Prepare a thin syrup by boiling a quart of water and a pound of double refined sugar.
  10. When the syrup is almost cold, put it into a deep jar.
  11. Place the pine-apples, with their tops on, into the jar.
  12. Ensure the pine-apples are well covered with the syrup.
  13. Let them stand for a week.
  14. Boil the syrup again after a week and carefully pour it back into the jar, being careful not to break the tops of the pine-apples.
  15. Let it stand for eight to ten weeks.
  16. During this time, boil the syrup two or three times to prevent moulding.
  17. Allow the syrup to cool until it is near cold before adding it.
  18. When the pine-apples look quite full and green, remove them from the syrup.
  19. Make a thick syrup using three pounds of double-refined sugar and enough water to dissolve it.
  20. Boil and skim the thick syrup well.
  21. Add a few slices of white ginger to the thick syrup.
  22. When the thick syrup is nearly cold, pour it over the pine-apples.
  23. Tie the jar down close with a bladder.
Original Text
THESE must be taken before they are ripe, and laid in strong salt and water for five days. Then put into the bottom of a large saucepan a handful of vine-leaves, and put in your pine-apples. Fill your pan with vine-leaves, and then pour in the salt and water they were laid in.—Cover it up very close, set them over a slow fire, and let them stand till they are of a fine light green. Have ready a thin syrup, made of a quart of water, and a pound of double refined sugar. When it is almost cold, put it into a deep jar, and put in the pine-apples with their tops on. Let them stand a week, and take care they are well covered with the syrup. When they have stood a week, boil your syrup again, and pour it carefully into your jar, left you break the tops of your pine-apples. Let it stand eight or ten weeks, and during that time give the syrup two or three boilings to keep it from moulding. Let your syrup stand till it is near cold before you put it on; and when your pine-apples look quite full and green, take them out of the syrup, and make a thick syrup of three pounds of double-refined sugar, with as much water as will dissolve it. Boil and skim it well, put a few slices of white ginger into it, and when it is nearly cold, pour it upon your pine-apples.—Tie them down close with a bladder, and they will keep many years without shrinking.
Notes
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