Gherkin Preserves for Dessert

Name: Gherkin Preserves for Dessert
Ingredients: Pick tender gherkins (burr cucumbers); soak for 2 months in salt brine that bears an egg; then soak 4 days in water; then soak in alum water a day; 1 pound of sugar to 1 pound of gherkins; adding lemons cut up, and mace

From Colonial recipes, from old Virginia and Maryland manors, 1907

Recipe from Miss Anne Payne Lewis, The Rocks.

Presented as published in 1907. 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 Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 9. The excerpt below is the record exactly as published.

GHERKIN PRESERVES FOR DESSERT (The Rocks) Pick tender gherkins (burr cucumbers) and soak for 2 months in salt brine that bears an egg] then soak 4 days in water, pouring this off every day and pouring scalding water on them; then soak in alum water a day; then wash well. Green them in a copper kettle and take out the seeds. Preserve like other fruit, 1 pound of sugar to 1 pound of gherkins, add- ing lemons cut up. and mace

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