A GOOD MÉLANGE, OR MIXED PRESERVE

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

clear red gooseberry juice, one pound of very ripe greengages, weighed after they have been pared and stoned ↝ Gooseberries, raw [Fruits and Fruit Juices]
very ripe greengages, weighed after they have been pared and stoned
good sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (4)

Boil gooseberry juice and greengages for three-quarters of an hour.
Stir in sugar.
Boil quickly again for twenty minutes.
If the quantity of preserve be much increased, the time of boiling it must be so likewise: this is always better done before the sugar is added.

Original Text

A GOOD MÉLANGE, OR MIXED PRESERVE.

Boil for three-quarters of an hour in two pounds of clear red gooseberry juice, one pound of very ripe greengages, weighed after they have been pared and stoned; then stir to them one pound and a half of good sugar, and boil them quickly again for twenty minutes. If the quantity of preserve be much increased, the time of boiling it must be so likewise: this is always better done before the sugar is added.

Juice of ripe gooseberries, 2 lbs.; greengages, pared and stoned, 1 lb.: 3/4 hour. Sugar, 1-1/2 lb.: 20 minutes.

Notes

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