The Jewish Manual eBook

This eBook from the Gutenberg Project consists of approximately 135 pages of information about The Jewish Manual.

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This preparation, although little known in England, forms an important article of economy in many parts of the Continent.  The pears are first heated in a saucepan over the fire until the pulp, skins, &c., have separated from the juice, which is then strained, and boiled with coarse brown sugar to the thickness of treacle; but it has a far more agreeable flavour.  It is cheaper than butter or treacle, and is excellent spread upon bread for children.

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This is a useful and cheap preserve.  Choose the large long black plum; to each gallon of which add three pounds of good moist sugar; bake them till they begin to crack, when, put them in pots, of a size for once using, as the air is apt to spoil the jam.



The best vinegar should always be used for pickling; in all cases it should be boiled and strained.

The articles to be pickled should first be parboiled or soaked in brine, which should have about six ounces of salt to one quart of water.

The spices used for pickling are whole pepper, long peppers, allspice, mace, mustard-seed, and ginger, the last being first bruised.

The following is a good proportion of spice:  to one quart of vinegar put half an ounce of ginger, the same quantity of whole-pepper and allspice, and one ounce of mustard-seed; four shalots, and one clove of garlic.

Pickles should be kept secure from the air, or they soon become soft; the least quantity of water, or a wet spoon, put into a jar of pickles, will spoil the contents.

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These are, of all vegetables, the most difficult to pickle, so that their green colour and freshness may be preserved.  Choose some fine fresh gherkins, and set them to soak in brine for a week; then drain them, and pour over boiling vinegar, prepared with the usual spices, first having covered them with fresh vine leaves.  If they do not appear to be of a fine green, pour off the vinegar, boil it up again, cover the gherkins with fresh green vine leaves, and pour over the vinegar again.  French beans are pickled exactly the same.

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Remove the stalks and leaves, break the flower into pieces, parboil them in brine, then drain them, and lay them in a jar, and pour over boiling spiced vinegar.

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Cut the melons in half, remove the pulpy part and the seeds, soak the halves for a week in strong brine, then fill them with the usual spices, mustard-seed and garlic, and tie them together with packthread; put them in jars, and pour over boiling spiced vinegar.  Large cucumbers may be pickled in the same way.

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The Jewish Manual from Project Gutenberg. Public domain.
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