STEWED FRENCH PLUMS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
7.0 – 8.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
optional improvement
Instructions (5)
  1. Stew the plums gently in water for 1 hour.
  2. Strain the water, and with it make the syrup.
  3. When it is clear, put in the plums with the port wine, lemon-juice, and rind, and simmer very gently for 1-1/2 hour.
  4. Arrange the plums on a glass dish, take out the lemon-rind, pour the syrup over the plums.
  5. When cold, they will be ready for table.
Original Text
STEWED FRENCH PLUMS. (A Dessert Dish.) 1583. INGREDIENTS.—1-1/2 lb. of French plums, 3/4 pint of syrup No. 1512, 1 glass of port wine, the rind and juice of 1 lemon. Mode.—Stew the plums gently in water for 1 hour; strain the water, and with it make the syrup. When it is clear, put in the plums with the port wine, lemon-juice, and rind, and simmer very gently for 1-1/2 hour. Arrange the plums on a glass dish, take out the lemon-rind, pour the syrup over the plums, and, when cold, they will be ready for table. A little allspice stewed with the fruit is by many persons considered an improvement. Time.—1 hour to stew the plums in water, 1-1/2 hour in the syrup. Average cost,—plums sufficiently good for stewing, 1s. per lb. Sufficient for 7 or 8 persons. Seasonable in winter.
Notes
—