Preserved Grape-Fruit

Ingredients

• one and a half pounds of loaf-sugar
• half a cupful of cold water

Method

1. 1

   Peel grape-fruit and boil in salted water.

2. 2

   Prepare a syrup with sugar and water, boil and skim.

3. 3

   Remove pith from fruit, add to syrup, and boil until transparent.

4. 4

   Jar and seal with paper wet in brandy.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 298. The excerpt below is the record exactly as published.

PRESERVED GRAPE-FRUIT. Peel off the rind of several large grape-fruit, putting them into plenty of salted cold water as fast as they are peeled ; when all are ready, put them into the preserving-kettle, cover them with warm water, and let them boil slowly; change the water every ten minutes, always replacing that poured away with more warm water, and boil the grape-fruit until they can easily be pierced with a broom-straw ; then put them on a sieve to drain. In the preserving-kettle, put one and a half pounds of loaf-sugar and half a cupful of cold water

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