To Preserve and Dry Greengages

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
For preserving greengages
Instructions (8)
  1. Weigh the fruit, rejecting all that is in the least degree blemished.
  2. Put the fruit into a lined saucepan with the sugar and water, which should have been previously boiled together to a rich syrup.
  3. Boil the fruit in this for 10 minutes.
  4. Remove it from the fire, and drain the greengages.
  5. The next day, boil up the syrup and put in the fruit again, and let it simmer for 3 minutes, and drain the syrup away.
  6. Continue this process for 5 or 6 days.
  7. The last time place the greengages, when drained, on a hair sieve, and put them in an oven or warm spot to dry.
  8. Keep them in a box, with paper between each layer, in a place free from damp.
Original Text
TO PRESERVE AND DRY GREENGAGES. 1553. INGREDIENTS.—To every lb. of sugar allow 1 lb. of fruit, 1/4 pint of water. Mode.—For this purpose, the fruit must be used before it is quite ripe, and part of the stalk must be left on. Weigh the fruit, rejecting all that is in the least degree blemished, and put it into a lined saucepan with the sugar and water, which should have been previously boiled together to a rich syrup. Boil the fruit in this for 10 minutes, remove it from the fire, and drain the greengages. The next day, boil up the syrup and put in the fruit again, and let it simmer for 3 minutes, and drain the syrup away. Continue this process for 5 or 6 days, and the last time place the greengages, when drained, on a hair sieve, and put them in an oven or warm spot to dry; keep them in a box, with paper between each layer, in a place free from damp. Time.—10 minutes the first time of boiling. Seasonable.—Make this in August or September.
Notes
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