Green Peppers in Syrup

Ingredients

• every pound of peppers
• two pounds of loaf sugar
• a quart of water
• season with extract of lemon or mace

Method

1. 1

   Green the peppers with alum and grape leaves, then soak in cold water for 24 hours.

2. 2

   Weigh the peppers, and for every pound, add 2 pounds of sugar and 1 quart of water to make syrup.

3. 3

   Boil the peppers in the syrup for 15 minutes, then jar them and pour the syrup over.

4. 4

   Every other day, pour off the syrup, boil it, and pour it back until thick enough.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 33. The excerpt below is the record exactly as published.

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

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