Greengages, To Preserve in Syrup
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for preservation.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 651. The excerpt below is the record exactly as published.
a pound of greengages, gathered on a dry day, before they are fully ripe. Leave the QBE ( 280 ) GEE stalks untouched. Make a syrup, by boiling together a pound of loaf-sugar with a quarter of a pint of water. Put the fruit into the syrup when boiling, and simmer for ten minutes ; then lift each plum out singly, boil the syrup once more, and pour it over the plums. Re- peat this for six days, boiling the plums foirr minutes each day. On the seventh day put the greengages on a sieve, and place them in a cool even to di-y. They should be kept in single rows, in boxes, with a sheet of white paper between each layer of plums. Probable cost of greengages, when plentiful, 6d. per quart. Greengages, To Preserve in Syrup
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