Preserve of the Magnum Bonum, or Mogul Plum

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Prepare, weigh, and boil the plums for forty minutes.
  2. Stir to them half their weight of good sugar beaten fine.
  3. When the sugar is dissolved, continue the boiling for ten additional minutes.
  4. Skim the preserve carefully during the time.
  5. If the plums are not entirely ripe, it is difficult to free them from the stones and skins: they should then be boiled down and pressed through a sieve, as directed for greengages, in the receipt above.
  6. Mix in the blanched kernels of a portion of the fruit stones two or three minutes before it is taken from the fire.
Original Text
PRESERVE OF THE MAGNUM BONUM, OR MOGUL PLUM. Prepare, weigh, and boil the plums for forty minutes; stir to them half their weight of good sugar beaten fine, and when it is dissolved continue the boiling for ten additional minutes, and skim the preserve carefully during the time. This is an excellent marmalade, but it may be rendered richer by increasing the proportion of sugar. The blanched kernels of a portion of the fruit stones will much improve its flavour, but they should be mixed with it only two or three minutes before it is taken from the fire. When the plums are not entirely ripe, it is difficult to free them from the stones and skins: they should then be boiled down and pressed through a sieve, as directed for greengages, in the receipt above. Mogul plums, skinned and stoned, 6 lbs.: 40 minutes. Sugar, 3 lbs.: 5 to 8 minutes.
Notes
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