Pawpaw Preserve

Ingredients

• 1 lb. sugar
• ^ pt. water
• White of one egg
• 2 tablespoonfuls lime
• 1 gallon water

Method

1. 1

   Dissolve lime in water, peel and slice pawpaw, soak in lime water for 8-10 hours.

2. 2

   Make syrup as per recipe 778, boil pawpaw for 30 minutes, arrange in jars, fill with syrup, and cork securely.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 128. The excerpt below is the record exactly as published.

1 lb. sugar. Mode. — Take the peel of the oranges and throw into cold water and boil until the peel is tender, using plenty of water and changing it after an hour's boiling, as the water gets very bitter. Put the peel in a colander to drain, and when cool, cut in long narrow strips with scissors, make a syrup of one pound of sugar, put into it one pound of orange peel and boil for twenty-five minutes. Take out the strips from the syrup with a fork and place upon plates to dry near the fire. Takes about two days for straws to dry sufiiciently to pack in boxes. 774— FEUIT SALAD. 3 apples 2 or 3 oranges 1 small pineapple 4 granadillas (or 1 2 passion 1 small pawpaw fruit) 3 bananas 1 tin Skinner's Cape goose- ^ pt. wine (hock or sherry) berries 4 tablespoonfuls of sugar. Mode. — Peel the apples, oranges, bananas and paw- paw ; cut these up very small and put into a glass dish ; sprinkle well with sugar ; on these put the passion fruit, granadillas and gooseberries ; then scatter over all about three tablespoonfuls of sugar. Pour the wine over and allow it to stand for an hour before using. In the southern colonies where pawpaw and grana- dillas cannot be obtained other fruits can be used. 775_YEGETABi7e~MAEEOW JAM. To every lb. of marrow allow ^ lb. loaf sugar Eind and juice of 1 lemon i oz. ginger. Jams and Preserves. Mode. — Peel tlie marrow, remove the seed and cut into small pieces, place in a pan with the sugar, lemon rind and juice, and the ginger. Let it stand all night ; next day pour off the juice and boil ; add the marrow, boil for one and a half to two hours, till it becomes thick and transparent. Pour into pots and cover. 776— TOMATO JAM. Mode. — Scald the tomatoes and peel them, then sprinkle with sugar and allow them to remain over night ; then drain away all the water and sprinkle again with sugar ; let them remain a while longer and drain away the rest of the liquor, one pound of sugar to one pound of tomatoes, boil slowly for five hours, then allow them to boil quickly until the tomato seeds come to the top. 777_PEESEEyED MELON. Mode. — Make some lime water by mixing freshly slaked lime with water, say, a dessertspoonful to a quart, but the quantity is immaterial, as the water will only absorb a certain quantity. Leave for twenty-four hours and strain off. Cut the melon into neat squares and soak in the lime water all night : the object of this is to slightly harden the fruit so that the pieces will keep their shape. When cooked make a syrup in proportion to half a pint of water to two pounds of sugar ; add (for a large melon) a dozen lemons (thinly sliced), and tartaric or citric acid to taste ; when boiling add melon and boil till quite trans- parent. 778— TO MAKE AND OLAEIFY SYEUP FOE PEESEEYING To every J gallon of water allow 1 lb. of sugar. Mode. — Put this in a preserving pan, keeping out, say, a half pint of the quantity of water ; well stir into the water and sugar the well beaten whites of one or more eggs, according to the quantity of syrup made ; put all Jams and Preserves. this on the fire, but do not stir again ; let it come to the boil, and when it boils quickly and well up in the pan dash in the water (unused) as stated, and let it again boil well up when at once remove the pan from the fire, and let it stand five minutes ; then carefully remove the scum from the top, and you will have lovely clear syrup, in which put any fruit you wish to preserve and let it boil. 779— PAWPAW PEESEEYE. 1 lb. sugar ^ pt. water White of one egg 2 tablespoonfuls lime 1 gallon water

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