Gather the peppers when they are young
and tender, put them in brine for three
weeks, changing the brine every two days.
Then cut a slit into the side of them and
take out the seeds. Afterward put them in
cold water for a week, changing the water
every day. Green the peppers with alum
and grape leaves in a brass skillet; then
throw them into cold water for twenty-four
hours, changing the water once. Weigh the
peppers, and into every pound of peppers
put two pounds of loaf sugar and a quart
of water. After making the syrup, boil the
peppers in it for fifteen minutes, then put
them in a jar and pour the syrup on them.
Every other day pour off the syrup, boil
it, and pour it back on the peppers; con-
tinue until the syrup is thick enough. Sea-
son with extract of lemon or mace✪ Green Peppers in Syrup. The
peppers may require rather more than fif-
teen minutes for boiling in water and in the
syrup.
(146)
JANE HAMILTON'S RECIPES
CRAB APPLE.
Pare the crab apples and weigh them. To
a pound of fruit put a pound of sugar and
a quart of water. Put the parings with a
few crab apples, cut into quarters, and the
water into a skillet; boil for half an hour.
Strain the juice through a coarse cloth, put
in the sugar, and make the syrup; then put
in the fruit and boil it until perfectly done
(it will turn a pretty red). Take it out and
let the syrup remain until it becomes a thin
jelly. When both syrup and fruit are en-
tirely cold put them into jars and cover
closely. This fruit should be preserved early
in October, when firm or hard. Always
gather it from the trees and select those
apples that are of middle size. The apples
should be laid in a dish to get cold and the
syrup put into a bowl until it is cold.
DAMSON.
Pick the stems off the damsons and
weigh them. To one pound of fruit put
(147)
JANE HAMILTON'S RECIPES
three-quarters of a pound of brown sugar✪ Damson Preserves.
Stew them until they are done, stirring
them all the time and taking out the
stones; put them into a jar and cover
closely. Put the damsons to stew without
the sugar; after the skins have burst and
the juices run out add the sugar.
999
FIG.
Gather the figs before they are perfectly
ripe, with a short stem, slit them on one
side, and soak in lime water three or four
hours, then soak in water until they lose
the taste of lime. Make a syrup of loaf
sugar, one pound of sugar, and one pint
of water to one pound of fruit. After the
syrup has boiled a short time drop in the
figs and boil until done.
GREEN SWEETMEAT.
Peel the melons and lay them in salt water
for four or five days, changing the water
every other day. Green them with alum
(148)
JANE HAMILTON'S RECIPES ✪ Green Sweetmeat
Page 33 · 7 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Gather the peppers when they are young and tender, put them in brine for three weeks, changing the brine every two days. Then cut a slit into the side of them and take out the seeds. Afterward put them in cold water for a week, changing the water every day. Green the peppers with alum and grape leaves in a brass skillet; then throw them into cold water for twenty-four hours, changing the water once. Weigh the peppers, and into every pound of peppers put two pounds of loaf sugar and a quart of water. After making the syrup, boil the peppers in it for fifteen minutes, then put them in a jar and pour the syrup on them. Every other day pour off the syrup, boil it, and pour it back on the peppers; continue until the syrup is thick enough. Season with extract of lemon or mace. The peppers may require rather more than fifteen minutes for boiling in water and in the syrup.
(146)
CRAB APPLE.
Pare the crab apples and weigh them. To a pound of fruit put a pound of sugar and a quart of water. Put the parings with a few crab apples, cut into quarters, and the water into a skillet; boil for half an hour. Strain the juice through a coarse cloth, put in the sugar, and make the syrup; then put in the fruit and boil it until perfectly done (it will turn a pretty red). Take it out and let the syrup remain until it becomes a thin jelly. When both syrup and fruit are entirely cold put them into jars and cover closely. This fruit should be preserved early in October, when firm or hard. Always gather it from the trees and select those apples that are of middle size. The apples should be laid in a dish to get cold and the syrup put into a bowl until it is cold.
DAMSON.
Pick the stems off the damsons and weigh them. To one pound of fruit put
(147)
three-quarters of a pound of brown sugar. Stew them until they are done, stirring them all the time and taking out the stones; put them into a jar and cover closely. Put the damsons to stew without the sugar; after the skins have burst and the juices run out add the sugar.
FIG.
Gather the figs before they are perfectly ripe, with a short stem, slit them on one side, and soak in lime water three or four hours, then soak in water until they lose the taste of lime. Make a syrup of loaf sugar, one pound of sugar, and one pint of water to one pound of fruit. After the syrup has boiled a short time drop in the figs and boil until done.
GREEN SWEETMEAT.
Peel the melons and lay them in salt water for four or five days, changing the water every other day. Green them with alum
(148)
Records on this page
Green Peppers in SyrupCandied Orange PeelOrange PreservesCrab Apple PreservesDamson PreservesFig PreservesGreen Sweetmeat