To preserve GREEN PINE APPLES

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (16)
  1. Get your pine apples before they are ripe, and lay them in strong salt and water five days.
  2. Put a large handful of vine leaves in the bottom of a large saucepan, and put in your pine apples.
  3. Fill your pan with vine leaves, then pour on the salt and water it was laid in, cover it up very close, and set it over a slow fire.
  4. Let it stand till it is a fine light green.
  5. Have ready a thin syrup, made of a quart of water and a pound of double refined sugar.
  6. When it is almost cold put it into a deep jar, and put in the pine apple with the top on.
  7. Let it stand a week, and take care that it is well covered with the syrup.
  8. Then boil your syrup again, and pour it carefully into your jar, let you break the top of your pine apple, and let it stand eight or ten weeks.
  9. Give the syrup two or three boils to keep it from moulding.
  10. Let your syrup stand till it is near cold before you pour it on.
  11. When your pine apple looks quite full and green, take it out of the syrup.
  12. Make a thick syrup of three pounds of double refined sugar, with as much water as will dissolve it, boil and skim it well.
  13. Put a few slices of white ginger in it.
  14. When it is near cold pour it upon your pine apple.
  15. Tie it down with a bladder.
  16. The pine apple will keep many years, and not shrink, but if you put it into thick syrup at the first, it will shrink, for the strength of the syrup draws out the juice and spoils it.
Original Text
To preserve GREEN PINE APPLES. GET your pine apples before they are ripe, and lay them in strong salt and water five days, then put a large handful of vine leaves in the bottom of a large saucepan, and put in your pine apples, fill your pan with vine leaves, then pour on the salt and water it was laid in, cover it up very close, and set it over a slow fire, let it stand till it is a fine light green, have ready a thin syrup, made of a quart of water and a pound of double refined sugar; when it is almost cold put it into a deep jar, and put in the pine apple with the top on, let it stand a week, and take care that it is well covered with the syrup, then then boil your syrup again, and pour it carefully into your jar, let you break the top of your pine apple, and let it stand eight or ten weeks, and give the syrup two or three boils to keep it from moulding, let your syrup stand till it is near cold before you pour it on; when your pine apple looks quite full and green, take it out of the syrup, and make a thick syrup of three pounds of double refined sugar, with as much water as will dissolve it, boil and skim it well, put a few slices of white ginger in it; when it is near cold pour it upon your pine apple, tie it down with a bladder, and the pine apple will keep many years, and not shrink, but if you put it into thick syrup at the first, it will shrink, for the strength of the syrup draws out the juice and spoils it.—N. B. It is a great fault to put any kind of fruit that is preserved whole into thick syrup at first.
Notes
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