Recipe or source entry
To Bottle Greengages
Pick the stalks from the greengages or greengage-plums (for these serve the purpose quite as well, and are not so expensive) into dry, clean bottles; fill them up with syrup, No. 842; cork and tie them down with string; give them a quarter of an hour's gentle ebullition; and when cold, wax over the nozzles, and put them in a cold place.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter26/to-bottle-greengages.html- Legacy revision
8531e8373e9b- Source checksum
1c7f4e3876482aaa681b497c4e2d92b8b82d72818deffc0d5fd66d42e13ff4d8- Legacy text checksum
82480f60f821b6f941254be08c1443eb13257d06e20a3df5ad65714d09c1b7eb
Cite this page
To Bottle Greengages. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter26/to-bottle-greengages.html