Greengages, to preserve

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 12 days ago
Not a recipe
No
Ingredients (19)
preserving greengages
another way
Instructions (23)
  1. Gather the plums before they are too ripe.
  2. Put enough pump water to cover the greengages in a pot.
  3. Add a quarter of a pound of double-refined sugar to the water, boil it, and let it stand to be cold.
  4. Prick the greengages with a large needle in four places to the stone.
  5. Wrap each greengage lightly in a vine-leaf.
  6. Set them over a slow fire to green.
  7. Repeat the slow fire process for three days running.
  8. On the last day, add a spoonful of old verjuice or lemon-juice, and a small lump of alum.
  9. The next day, draw them.
  10. After taking off the vine-leaves, put them in a thick syrup, first boiled and cleared.
  11. Finish them by degrees, by heating them a little every day till they look clear.
Another way
  1. Stone and split the greengages without taking off the skin.
  2. Weigh an equal quantity of sugar and fruit.
  3. Lay the greengages on dishes with the hollow part uppermost.
  4. Strew part of the sugar over the greengages.
  5. Take the kernels from the stones, peel and blanch them.
  6. The next day, pour off the syrup from the fruit.
  7. Boil the syrup very gently with the other sugar for eight minutes.
  8. Skim the syrup.
  9. Add the fruit and kernels to the syrup.
  10. Simmer the whole till quite clear, taking off any scum that rises.
  11. Put the fruit, one by one, into small pots.
  12. Pour the syrup and kernels to the fruit in the pots.
Original Text
Greengages, to preserve. Gather the plums before they are too ripe, and take as much pump water as will cover them. Put to the water a quarter of a pound of double-refined sugar, boil it, and let it stand to be cold. Prick the greengages with a large needle in four places to the stone; wrap each of them lightly in a vine-leaf, and set them over a slow fire to green. Do so for three days running; on the last day, put in a spoonful of old verjuice or lemon-juice, and a small lump of alum. Next day draw them, and, after taking off the vine-leaves, put them in a thick syrup, first boiled and cleared. Finish them by degrees, by heating them a little every day till they look clear. Another way. Stone and split the fruit without taking off the skin. Weigh an equal quantity of sugar and fruit, and strew part of the[278] sugar over the greengages, having first laid them on dishes, with the hollow part uppermost. Take the kernels from the stones, peel and blanch them. The next day, pour off the syrup from the fruit, and boil it very gently with the other sugar eight minutes. Skim it, and add the fruit and kernels. Simmer the whole till quite clear, taking off any scum that rises. Put the fruit, one by one, into small pots, and pour the syrup and kernels to it.
Notes
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