Cucumbers, to preserve green

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (14)
for preserving cucumbers
for the syrup
Instructions (14)
  1. Take fine large green cucumbers.
  2. Put them in salt and water till they are yellow.
  3. Then green them over fresh salt and water in a little roch alum.
  4. Cover them close with abundance of vine leaves, changing the leaves as they become yellow.
  5. Put in some lemon-juice.
  6. When the cucumbers are of a fine green, take them off.
  7. Scald them several times with hot water, or make a very thin syrup, changing it till the raw taste of the cucumbers is taken away.
  8. Make a syrup: to a pound of cucumbers take one pound and a half of double-refined sugar; leave out the half pound to add to them when boiled up again.
  9. Add lemon-peel, ginger cut in slices, white orris root, and any thing else you like to flavour with.
  10. Boil it well.
  11. When cool, put it to the cucumbers, and let them remain a few days.
  12. Boil up the syrup with the remainder of the sugar.
  13. Continue to heat the syrup till they look clear.
  14. Just before you take the syrup off, add lemon-juice to your taste.
Original Text
Cucumbers, to preserve green. Take fine large green cucumbers; put them in salt and water till they are yellow; then green them over fresh salt and water in a little roch alum. Cover them close with abundance of vine leaves, changing the leaves as they become yellow. Put in some lemon-juice; and, when the cucumbers are of a fine green, take them off and scald them several times with hot water, or make a very thin syrup, changing it till the raw taste of the cucumbers is taken away. Then make a syrup thus: to a pound of cucumbers take one pound and a half of double-refined sugar; leave out the half pound to add to them when boiled up again; put lemon-peel, ginger cut in slices, white[265] orris root, and any thing else you like to flavour with; boil it well; when cool, put it to the cucumbers, and let them remain a few days. Boil up the syrup with the remainder of the sugar; continue to heat the syrup till they look clear. Just before you take the syrup off, add lemon-juice to your taste.
Notes
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