Cucumbers, Preserved

Ingredients

• a quart of water
• a stick of cinnamon
• one ounce of ground ginger
• one pound of loaf sugar
• every pound of cucumber

Method

1. 1

   Choose cucumbers that are young, fresh, and nearly free from seeds, split them, cut the pieces across, take out the seeds, and lay them for three days in brine strong enough to bear an egg.

2. 2

   After that, wash them in cold water, and set them on the fire with cold water and a tiny lump of alum.

3. 3

   As the water heats, keep adding more until the cucumbers are a bright green.

4. 4

   Drain them, and when cool, pour over them a syrup made by boiling water with spices and sugar.

5. 5

   Let the cucumbers lie in this for two days, then boil the syrup for ten minutes with them.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 435. The excerpt below is the record exactly as published.

Cucumbers, Preserved (An excellent sweetmeat for dessert). — Choose cucumbers that ai-e young, fresh, and nearly free from seeds, split them, cut the pieces across, take out the seeds, and lay them for three days in brine strong enough to bear an egg. Put over them a cabbage-le;if or vine-leaves to keep them down, and jjlace a cover over the pan. At the end of that time take them out, wash them in cold water, and set them on the fire with cold water, and a tiny lump of alum. As the water heats, keep adding a little more, until the cucumbers are a blight green, which they ought to be in a short time, and if they are not, change the water again and let them heat as before, but they must not boil. Drain them, and when cool pour o\-er them a syrup, made by boiling a quart of water, a stick of cinnamon, one ounce of ground ginger, and one pound of loaf sugar for every pound of cucumber

Cook this with the app: pantry check, scaling, and the assistant.