Fruit, 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 (7)

Fruit to preserve

green pippins ↝ Beet greens, raw [Vegetables and Vegetable Products]
pears ↝ Pears, raw [Fruits and Fruit Juices]
plums ↝ Plums, raw [Fruits and Fruit Juices]
apricots ↝ Apricots, raw [Fruits and Fruit Juices]
peaches ↝ Peach, raw [Peaches and nectarines]

For covering

vine-leaves ↝ Grape leaves, raw [Vegetables and Vegetable Products]

Liquid

clear spring water ↝ Beverages, water, bottled, POLAND SPRING [Beverages]

Instructions (5)

Take green pippins, pears, plums, apricots, or peaches; put them into a preserving-pan;
cover them with vine-leaves, and then with clear spring water.
Put on the cover of the pan, and set them over a very clear fire;
take them off as soon as they begin to simmer, and take them carefully out with a slice.
Then peel and preserve them as other fruit.

Original Text

Fruit, to preserve green.

Take green pippins, pears, plums, apricots, or peaches; put them into a preserving-pan; cover them with vine-leaves, and then with clear spring water. Put on the cover of the pan, and set them over a very clear fire; take them off as soon as they begin to simmer, and take them carefully out with a slice. Then peel and preserve them as other fruit.

Notes

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