Pickled Fruit

Ingredients

• one and a half pints of best vinegar
• three quarters of a pint of light white wine
• a dozen or so of cloves
• some broken up cinnamon
• this quantity of pickle is for 3 fib. to 41b. of fruit

Method

1. 1

   Make a pickle with vinegar, wine, cinnamon, and cloves.

2. 2

   Boil, then add the fruit and cook for five minutes.

3. 3

   Lift out with a skimmer, place in jars, boil the pickle again, and pour over the fruit while warm.

4. 4

   Close tightly and store in a cool dry place.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 54. The excerpt below is the record exactly as published.

pickled fruit, and, strange though the idea may sound, the result is undeniably toothsome. The vinegar used must, needless to say, be of the finest quality, white wine vinegar being decidedly the best; the bottles or jars used (which are nicest if Ryland’s), must be thoroughly cleaned, and scalded out, and then kept in a dry, warm place- out- of the dust for three or four days to air and dry perfectly. Make a pickle with one and a half pints of best vinegar, three quarters of a pint of light white wine, some broken up cinnamon, and a dozen or so of cloves, and when this is all boiling lay in the fruit (this quantity of pickle is for 3 fib. to 41b. of fruit

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