A Good Melange, or Mixed Preserve
From Modern cookery, in all its branches, 1884
Serves 10
If the quantity of preserve is much increased, the boiling time must also be increased.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 447. The excerpt below is the record exactly as published.
A GOOD MELANGE, OR MIXED PRESERVE. Boil for three-quarters of an hour in two pounds of clear red gooseberry juice, one pound of very ripe greengages, weighed after they have been pared and stoned ; then stir to them one pound and a half of good sugar
Cook this with the app: pantry check, scaling, and the assistant.