nectarines when they are fully grown, but not
over-ripe. Split them in halves, and remove the
stones; put the weight of the fruit into a
preserving pan with a quarter of a pint of
water✪ Nectarines, Preserved to every pound of sugar; boil it to a
clear syrup, then put in the fruit, and simmer
gently for twenty minutes. Pour the preserve
carefully into a bowl, breaking it as Little as
possible, and let it remain until the next day,
when it must be boiled again for ten minutes.
Lift the fruit out carefully with a spoon, put it
into jars, boil the syrup fast by itself for ten
minutes, and pour it over the fruit ; break the
stones and blanch the kernels, put a portion in
each jar, and tie down securely. Store in a
cool dry place.
Nectarines, Preserved (another way).
— Gather the nectarines when fuUy grown, but
not over-ripe. Wipe them with a soft cloth,
and put them into a pan of boiling water.
Place them near the fire, but not upon it, as it
NEG
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NET
is only necessary thut the water should not be
allowed to cool. Let the nectarines remain for
an hour, then take them out, throw them at
once into cold water, and leave them for another
hour. Place them on an inverted sieve to drain.
Push out the stones. Put the weight of the
fruit in loaf sugar into a preserving-i^an with
a quarter of a pint of cold water to each pound
of sugar.✪ Nectarines, Preserved (another way) Boil to a clear syrup, then put in the
nectarines, and the kernels blanched and sliced,
and let them boil for five minutes. Pour them
carefully into a bowl, and let them remain for
twenty-four hours. Drain off the syrup, and
boil it for five minutes everj- day for a week,
pouring it each time boiling hot over the fruit.
At the end of that time boil all together quickly
for ten minutes. Lift the nectarines carefully
out with a spoon, and put them into jars with
a portion of the blanched kernels in each jar.
Add the boiling syrup, and when cold tie down
securely. Store in a cool di'y place.
Negus, — This popular beverage derives its
name from its origiaator. Colonel Negus.
The ingredients of which it is composed are
either port or sherry and hot water, the quantity
of the water being double that of the wine.
Sweeten with lump sugar, and flavour with a
little lemon- juice, and gratod-nutmeg, and a
morsel only of the yellow rind of the lemon.
It is an improvement to add one drop of essence
of ambergris, or eight or ten drops of essence
of vanilla✪ Negus to every twelve glasses or so of negus.
Negus (another way). — Sweeten the wine
accoi-ding to taste, and grate a little nutmeg
into it. The proportions are generally three
ounces of sugar and a quarter of a small
nutmeg to a pint of port. Mix with it an
equal quantity of boiling water, and serve
cither hot or cold. The thin rind of a lemon
or a Seville orange, without any of the inside
of the fruit, is a great improvement to negus.
Time, a few minutes to prepare. Probable
cost, according to the quality of the wine.
Sufficient for a quart of negus.
Page 991 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
nectarines when they are fully grown, but not over-ripe. Split them in halves, and remove the stones; put the weight of the fruit into a preserving pan with a quarter of a pint of water to every pound of sugar; boil it to a clear syrup, then put in the fruit, and simmer gently for twenty minutes. Pour the preserve carefully into a bowl, breaking it as little as possible, and let it remain until the next day, when it must be boiled again for ten minutes. Lift the fruit out carefully with a spoon, put it into jars, boil the syrup fast by itself for ten minutes, and pour it over the fruit ; break the stones and blanch the kernels, put a portion in each jar, and tie down securely. Store in a cool dry place.
Nectarines, Preserved (another way). — Gather the nectarines when fully grown, but not over-ripe. Wipe them with a soft cloth, and put them into a pan of boiling water. Place them near the fire, but not upon it, as it
NEG
( 456 )
NET
is only necessary thut the water should not be allowed to cool. Let the nectarines remain for an hour, then take them out, throw them at once into cold water, and leave them for another hour. Place them on an inverted sieve to drain. Push out the stones. Put the weight of the fruit in loaf sugar into a preserving-pan with a quarter of a pint of cold water to each pound of sugar. Boil to a clear syrup, then put in the nectarines, and the kernels blanched and sliced, and let them boil for five minutes. Pour them carefully into a bowl, and let them remain for twenty-four hours. Drain off the syrup, and boil it for five minutes every day for a week, pouring it each time boiling hot over the fruit. At the end of that time boil all together quickly for ten minutes. Lift the nectarines carefully out with a spoon, and put them into jars with a portion of the blanched kernels in each jar. Add the boiling syrup, and when cold tie down securely. Store in a cool di'y place.
Negus, — This popular beverage derives its name from its originator. Colonel Negus. The ingredients of which it is composed are either port or sherry and hot water, the quantity of the water being double that of the wine. Sweeten with lump sugar, and flavour with a little lemon- juice, and grated nutmeg, and a morsel only of the yellow rind of the lemon. It is an improvement to add one drop of essence of ambergris, or eight or ten drops of essence of vanilla to every twelve glasses or so of negus.
Negus (another way). — Sweeten the wine according to taste, and grate a little nutmeg into it. The proportions are generally three ounces of sugar and a quarter of a small nutmeg to a pint of port. Mix with it an equal quantity of boiling water, and serve cither hot or cold. The thin rind of a lemon or a Seville orange, without any of the inside of the fruit, is a great improvement to negus. Time, a few minutes to prepare. Probable cost, according to the quality of the wine. Sufficient for a quart of negus.
Records on this page
Nectarines, PreservedNectarines, Preserved (another way)Negus