Nectarines, Preserved (another way)

Ingredients

• Gather the nectarines when fully grown, but not over-ripe.
• a quarter of a pint of cold water to each pound of sugar.
• Put the weight of the fruit in loaf sugar.

Method

1. 1

   Wipe nectarines, put in boiling water for an hour, then cold water for another hour.

2. 2

   Drain, remove stones.

3. 3

   Boil sugar with water to make syrup, add nectarines and blanched kernels, boil for five minutes.

4. 4

   Let sit for 24 hours, drain syrup, boil for five minutes daily for a week, pouring over fruit.

5. 5

   After a week, boil all together for ten minutes, jar with kernels, add syrup, and store.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 991. The excerpt below is the record exactly as published.

Nectarines, Preserved (another way). — Gather the nectarines when fuUy grown, but not over-ripe. Wipe them with a soft cloth, and put them into a pan of boiling water. Place them near the fire, but not upon it, as it NEG ( 456 ) NET is only necessary thut the water should not be allowed to cool. Let the nectarines remain for an hour, then take them out, throw them at once into cold water, and leave them for another hour. Place them on an inverted sieve to drain. Push out the stones. Put the weight of the fruit in loaf sugar into a preserving-i^an with a quarter of a pint of cold water to each pound of sugar.

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