Green Gage Plumbs

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 (6)
for preserving
Instructions (6)
  1. Put a layer of vine-leaves at the bottom of your pan, then a layer of plumbs, and then vine-leaves and plumbs alternately, till the pan is nearly filled.
  2. Then put in as much water as it will hold, set it over a slow fire, and when the plumbs are hot, and begin to crack, take them off, and pare off the skins very carefully, putting them into a sieve as you do them.
  3. Then lay them in the same water with a layer of leaves between, as you did at first, and cover them so close that no steam can get out.
  4. Hang them at a great distance from the fire till they are green, which will take at least five or six hours.
  5. Then take them carefully up, lay them on a hair sieve to drain, make a good syrup, and give them a gentle boil in it twice a day for two days.
  6. Then take them out, put them into a fine clear syrup, and cover them close down with brandy-paper.
Original Text
Green Gage Plumbs. GET the finest plumbs you can, gathered just before they are ripe. Put a layer of vine-leaves at the bottom of your pan, then a layer of plumbs, and then vine-leaves and plumbs alternately, till the pan is nearly filled. Then put in as much water as it will hold, set it over a slow fire, and when the plumbs are hot, and begin to crack, take them off, and pare off the skins very carefully, putting them into a sieve as you do them. Then lay them in the same water with a layer of leaves between, as you did at first, and cover them so close that no steam can get out. Hang them at a great distance from the fire till they are green, which will take at least five or six hours. Then take them carefully up, lay them on a hair sieve to drain, make a good syrup, and give them a gentle boil in it twice a day for two days. Then take them out, put them into a fine clear syrup, and cover them close down with brandy-paper.
Notes
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