To pickle Golden Pippins

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
For the pippins
For the pickle
Instructions (9)
  1. Take the finest pippins you can get, free from spots and bruises.
  2. Put them into a preserving-pan of cold spring-water, and let them just change colour.
  3. Keep them turning with a wooden spoon, till they will peel; do not let them boil.
  4. When they are boiled, peel them, and put them into the water again, with a quarter of a pint of the best vinegar, and a quarter of an ounce of allum.
  5. Cover them very close with a pewter-dish, and let them on the charcoal fire again, a slow fire not to boil.
  6. Let them stand, turning them now and then till they look green.
  7. Then take them out and lay them on a cloth to cool.
  8. When cold, make your pickle as for the peaches, only instead of mace, mustard this must be mustard-seed whole.
  9. Cover them close, and keep them for use.
Original Text
To pickle Golden Pippins. TAKE the finest pippins you can get, free from spots and bruises, put them into a preserving-pan of cold spring-water, and let them just change colour. Keep them turning with a wooden spoon, till they will peel; do not let them boil. When they are boiled, peel them, and 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 very close with a pewter-dish, and let them on the charcoal fire again, a slow fire not to boil. Let them stand, turning them now and then till they look green, then take them out and lay them on a cloth to cool; when cold, make your pickle as for the peaches, only instead of mace, mustard this must be mustard-seed whole. Cover them close, and keep them for use.
Notes
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