To preserve Cucumbers equal with any Italian Sweetmeats

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

fine young gerkins, of two or three different sizes
vine-leaves ↝ Grape leaves, raw [Vegetables and Vegetable Products]
spring-water ↝ Water, tap [Tap water]
double-refined sugar
a great deal of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
whole ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
long cucumbers ↝ Cucumber, raw [Other vegetables and combinations]

Instructions (25)

Put fine young gerkins, of two or three different sizes, into a stone jar.
Cover them well with vine-leaves.
Fill the jar with spring-water.
Cover it close.
Let it stand near the fire, so as to be quite warm, for ten days or a fortnight.
Then take them out, and throw them into spring-water.
Have ready your preserving-pan.
Take them out of that water, and put them into the pan.
Cover them well with vine-leaves.
Fill it with spring-water.
Set it over a charcoal fire.
Cover them close.
Let them simmer very slowly.
Look at them often, and when you see them turned quite of a fine green, take off the leaves.
Throw them into a large sieve.
Then into a coarse cloth, four or five times doubled.
When these are cold, put them into the jar.
Have ready your syrup made of double-refined sugar, in which boil a great deal of lemon-peel and whole ginger.
Pour it hot over them, and cover them down close.
Do it three times.
Pare your lemon-peel very thin, and cut them into long thin bits, about two inches long.
The ginger must be well boiled in water, before it is put in the syrup.
Take long cucumbers, cut them in half, scoop out the inside.
Do them the same way.
Boil the syrup to a candy, and dry them on sieves.

Original Text

To preserve Cucumbers equal with any Italian Sweetmeats.
PUT fine young gerkins, of two or three different sizes, into a stone jar, cover them well with vine-leaves, fill the jar with spring-water, cover it close; let it stand near the fire, so as to be quite warm, for ten days or a fortnight; then take them out, and throw them into spring-water; they will look quite yellow and flabby, but you must not regard that. Have ready your preserving-pan; take them out of that water, and put them into the pan, cover them well with vine-leaves, fill it with spring-water, set it over a charcoal fire, cover them close, and let them simmer very slowly; look at them often, and when you see them turned quite of a fine green, take off the leaves, and throw them into a large sieve: then into a coarse cloth, four or five times doubled; when these are cold, put them into the jar, and have ready your syrup made of double-refined sugar, in which boil a great deal of lemon-peel and whole ginger; pour it hot over them, and cover them down close; do it three times; pare your lemon-peel very thin, and cut them into long thin bits, about two inches long; the ginger must be well boiled in water, before it is put in the syrup; take long cucumbers, cut them in half, scoop out the inside; do them the same way: they eat very fine in minced pies or puddings; or boil the syrup to a candy, and dry them on sieves.

Notes

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