Magnum Bonum Plums

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
For the initial syrup
For drying the plums
Instructions (14)
  1. Prick the plums with a needle to prevent bursting.
  2. Simmer them very gently in a thin syrup.
  3. Put them in a China bowl, and when cold pour the syrup over.
  4. Let them lie three days.
  5. Make a syrup of three pounds of sugar to five of fruit, with no more water than hangs to large lumps of the sugar dipped quickly, and instantly brought out.
  6. Boil the plums in this fresh syrup, after draining the first from them.
  7. Do them very gently till they are clear, and the syrup adheres to them.
  8. Put them one by one into small pots, and pour the liquor over.
  9. For those you may like to dry, keep a little of the syrup for, longer in the pan, and boil it quickly, then give the fruit one more warm.
  10. Drain, and put them to dry on plates, in a cool oven.
  11. These plums are apt to ferment, if not boiled in two syrups; the former will sweeten pies, but will have too much acid to keep.
  12. You may reserve part of it, and add a little sugar, to do those that are to dry, for they will not require to be so sweet, as if kept wet, and will eat very nicely if only boiled as much as those.
  13. Do not break them.
  14. One parcel may be done after another, and save much sugar.
Original Text
Magnum Bonum Plums. Excellent as a Sweetmeat, or in Tarts, though very bad to eat raw. Prick them with a needle, to prevent bursting, simmer them very gently in a thin syrup; put them in a China bowl, and when cold pour it over. Let them lie three days; then make a syrup of three pounds of sugar to five of fruit, with no more water than hangs to large lumps of the sugar dipped quickly, and instantly brought out. Boil the plums in this fresh syrup, after draining the first from them. Do them very gently till they are clear, and the syrup adheres to them. Put them one by one into small pots, and pour the liquor over. 205Those you may like to dry, keep a little of the syrup for, longer in the pan, and boil it quickly, then give the fruit one more warm: drain, and put them to dry on plates, in a cool oven. These plums are apt to ferment, if not boiled in two syrups; the former will sweeten pies, but will have too much acid to keep. You may reserve part of it, and add a little sugar, to do those that are to dry, for they will not require to be so sweet, as if kept wet, and will eat very nicely if only boiled as much as those. Do not break them. One parcel may be done after another, and save much sugar.
Notes
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