A Good Mélange, or Mixed Preserve from Modern Cookery for Private Families by Eliza Acton
Boil for three-quarters of an hour in two pounds of clear red gooseberry juice, one pound of very ripe greengages, weighed after they have been pared and stoned; then stir to them one pound and a h...
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Cooking tools:
- Pot
- Stove
- Kitchen scale
- Paring knife
- Cutting board
- Wooden spoon
- Fine-mesh sieve
Ingredients
- Juice of ripe gooseberries, 2 lbs.
- greengages, pared and stoned, 1 lbs.: ¾ hour.
- Sugar, 1½ lbs.: 20 minutes.
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