Green Gage Plums dried

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
for the thin syrup
for the plums
for the rich syrup
Instructions (9)
  1. Make a thin syrup of half a pound of single-refined sugar, skim it well.
  2. Slit a pound of plums down the seam, and put them into the syrup.
  3. Keep them scalding hot till they are tender, and take care they are well covered with syrup, or they will lose their colour.
  4. Let them stand all night.
  5. Make a rich syrup: To a pound of double-refined sugar put two spoonsful of water, skim it well, and boil it almost to a candy.
  6. When it is cold, drain your plums out of the first syrup, and put them into the thick syrup; but be careful to let the syrup cover them.
  7. Set them on the fire to scald till they look clear, and then put them in a china bowl.
  8. When they have stood a week, take them out, and lay them on china dishes.
  9. Then put them in a stove, and turn them once a day till they are dry.
Original Text
Green Gage Plums dried. MAKE a thin syrup of half a pound of single-refined sugar, skim it well, slit a pound of plums down the seam, and put them into the syrup. Keep them scalding hot till they are tender, and take care they are well cover- ed with syrup, or they will lose their colour. Let them stand all night, and then make a rich syrup thus: To a pound of double-refined sugar put two spoonsful of water, skim it well, and boil it almost to a candy. When it is cold, drain your plums out of the first syrup, and put them into the thick syrup; but be careful to let the syrup cover them. Set them on the fire to scald till they look clear, and then put them in a china bowl. When they have stood a week, take them out, and lay them on china dishes. Then put them in a stove, and turn them once a day till they are dry.
Notes
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