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Classic
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page 66
PRESERVES
To keep Green Peas till Christmas.
Take fine young peas, shell them, throw them into a cullender to drain, then lay
a cloth four or five times double on a table, and spread them thereon; dry them
very well, and have your bottles ready; fill them and cover them with mutton
suet fat; when it is a little coll, fill the necks almost to the top, cork them
and tie a bladder and a leather over them, and set them in a cool dry place.
To preserve Plumbs.
Take plumbs before they have stones in them which you may know by putting a pin
through; coddle them in many waters till they are as green as grass; peel them
and coddle them again : you must take the weight of them in sugar, and make a
sirup put to your sugar a pint of water; then put them in, set them on the fire
to boil slowly, till they be clear, skimming them often, and they will be verry
green. Put them up in glasses, and keep them for use.
To preserve currants.
Take the weight of the currants in sugar, to a pound of sugar, add half a pint
of water; let it melt; then put in your currants and let them do very leisurely;
skim them, and take them up; let the sirup boil, then put them on again; and
when they are clear, and the syrup thick enough, take them off. When they are
cold put them in glasses.
For preserving Quinces.
Thake a peck of Quinces, pare them take out the core with a sharp knife, if you
wish to have them whole; boil parings and cores with two
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