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Pan Yan Pickle

Preserves - Savoury
Suffolk

A distinctive form of brown sweet pickle based on apple with curry spices.

Compare with the receipt from ''The Curry Cook's Assistant' by Daniel Santiagoe, 1887 under Apple Chutney


Image: www.gracesguide.co.uk


Produced by the company set up in 1873 by Archibald and James Maconochie at Lowestoft, Suffolk, and later at Maconochie Wharf, Millwall, London. Pan Yan pickle was registered in 1903 and production continued until 2002. The final owners of the brand - Premier Foods - lost the original and only copy of the receipt during a fire in 2004, but more than one cook has attempted to re-create it from memory and the few remaining ingredients lists. A version commercially produced by Sun-Pat about 2002 listed the ingredients as; "Rutabaga, Sugar, Carrts, Vinegar, Thickener (Modified Starch), Gherkins, Acertic Acid, Peppers, Onions, Spices, Colour (Caramel), Falvourings."


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

1 lb bramley apple, peeled, cored and minced
1 lb dates, minced
1 lb sultana, minced
3/4 pint malt vinegar
1 lb soft brown sugar
2 -3 teaspoons Madras curry powder
salt and pepper

Directions:

1 Stir all the ingredients together and leave for 24 hours.
2 Put in clean and sterilised jars.
3 Tastes better after 2 weeks storage in a cool dry place and makes about 7 x ½ lb jars.
Add more curry powder to taste - it’s the curry powder that makes this pickle The Real Pan Yan Pickle!





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