To preserve white Pear Plumbs

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 5 days ago
Not a recipe
No
Ingredients (5)
For preserving plumbs
Instructions (9)
  1. Slit the plumbs and stone them, and prick them full of holes.
  2. Lay some sugar beat fine in a bason; as you do them, lay them in, and strew sugar over them.
  3. Have half a pound of sugar, and your water ready made into a thin syrup, and a little cold.
  4. Put in some plumbs with the slit side downwards.
  5. Set them on the fire, keep them continually boiling, neither too slow nor too fast.
  6. Take them often off, shake them round, and skim them well.
  7. Keep them down into the syrup continually, so soon as they look their colour.
  8. When they are thoroughly scalded, strew on the rest of your sugar, and keep doing so till they are enough, which you may know by their glasing towards the latter end.
  9. Boil them up quickly.
Original Text · last edited 5 days ago
To preserve white Pear Plumbs. TAKE those which are the finest and cleareſt from specks; to a pound of plumbs take a pound and a quarter of sugar, the finest you can get, a pint and a quarter of water; slit the plumbs and stone them, and prick them full of holes, saving some sugar beat fine laid in a bason; as you do them, lay them in, and strew sugar over them; then have half a pound of sugar, and your water ready made into a thin syrup, and a little cold; put in some plumbs with the slit side downwards, set them on the fire, keep them continually boiling, neither too slow nor too fast; take them often off, shake them round, and skim them well, keep them down into the syrup continually, so soon as they look their colour; when they are thoroughly scalded, strew on the rest of your sugar, and keep doing so till they are enough, which you may know by their glasing towards the latter end; boil them up quickly.
Notes
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