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Mrs. Perry's receipt book, London, England, April 4, 1810
Page 57
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When they are green, take them off the fire and let them stand in the brine till cold, then put them into clean fresh water, change them twice a day till they are free from salt - quarter the large ones, and take out the seeds before they are put in the cold water - then make a syrup according to the quantity of fruit, rather more than half a pint of water, to a lb of finest sugar when boiled and scummed put in two oz of ginger blanched, cut some rind of lemon, blanch it in boiling water, dry it, & put it in the syrup, when cold put in the cucumbers, pour off the syrup in a few days, boil it again every third day for six times but don't [illegible] it hot upon them; very green melons done the same way, are a very good sweetmeat
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When they are green, take them off the fire and let them stand in the brine till cold, then put them into clean fresh water, change them twice a day till they are free from salt - quarter the large ones, and take out the seeds before they are put in the cold water - then make a syrup according to the quantity of fruit, rather more than half a pint of water, to a lb of finest sugar when boiled and scummed put in two oz of ginger blanched, cut some rind of lemon, blanch it in boiling water, dry it, & put it in the syrup, when cold put in the cucumbers, pour off the syrup in a few days, boil it again every third day for six times but don't [illegible] it hot upon them; very green melons done the same way, are a very good sweetmeat
Szathmary Culinary Manuscripts and Cookbooks
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