PRESERVED GREENGAGES IN SYRUP

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 20 min Total: 20 min
Yield
1.0 lb pot
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (8)
  1. Boil the sugar and water together for about 10 minutes.
  2. Divide the greengages, take out the stones.
  3. Put the fruit into the syrup, and let it simmer gently until nearly tender.
  4. Take it off the fire, put it into a large pan.
  5. The next day, boil it up again for about 10 minutes with the kernels from the stones, which should be blanched.
  6. Put the fruit carefully into jars, pour over it the syrup.
  7. When cold, cover down, so that the air is quite excluded.
  8. Let the syrup be well skimmed both the first and second day of boiling, otherwise it will not be clear.
Original Text
PRESERVED GREENGAGES IN SYRUP. 1554. INGREDIENTS.—To every lb. of fruit allow 1 lb. of loaf sugar 1/4 pint of water. Mode.—Boil the sugar and water together for about 10 minutes; divide the greengages, take out the stones, put the fruit into the syrup, and let it simmer gently until nearly tender. Take it off the fire, put it into a large pan, and, the next day, boil it up again for about 10 minutes with the kernels from the stones, which should be blanched. Put the fruit carefully into jars, pour over it the syrup, and, when cold, cover down, so that the air is quite excluded. Let the syrup be well skimmed both the first and second day of boiling, otherwise it will not be clear. Time.—10 minutes to boil the syrup; 1/4 hour to simmer the fruit the first day, 10 minutes the second day. Average cost, from 6d. to 8d. per lb. pot. Sufficient.—Allow about 1 pint of fruit to fill a 1-lb. pot. Seasonable.—Make this in August or September.
Notes
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