To Dry Imperatrice Plums

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. Put them into jars, or wide-necked bottles, with half a pound of good sugar, rolled or pounded, to twice the weight of fruit.
  2. Set them into a very cool oven for four or five hours.
  3. Alternatively, place them, with a little hay between them, in a pan of cold water and boil them gently for rather more than three hours.
  4. Leave them in the syrup for a few days, and finish them as directed for the drying of other fruits.
  5. Tie a bladder over the necks of the jars or bottles before they are placed in the pan of water, and fasten two or three folds of paper over the former, or cork the bottles when the fruit is to be baked.
  6. The sugar should be put in after the fruit, without being shaken down; it will then dissolve gradually, and be absorbed by it equally.
Original Text
TO DRY IMPERATRICE PLUMS. (An easy method.) Put them into jars, or wide-necked bottles, with half a pound of 522good sugar, rolled or pounded, to twice the weight of fruit; set them into a very cool oven for four or five hours; or, if more convenient, place them, with a little hay between them, in a pan of cold water and boil them gently for rather more than three hours. Leave them in the syrup for a few days, and finish them as directed for the drying of other fruits. Tie a bladder over the necks of the jars or bottles before they are placed in the pan of water, and fasten two or three folds of paper over the former, or cork the bottles when the fruit is to be baked. The sugar should be put in after the fruit, without being shaken down; it will then dissolve gradually, and be absorbed by it equally. To each pound of plums, 8 ounces pounded sugar: baked in cool oven 4 or 5 hours, or steamed 3 hours.
Notes
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