To dry Plumbs

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (10)
  1. Weigh the plumbs and slit them up the sides.
  2. Put them into a broad pan, and fill it full of water.
  3. Let them over a very low fire, taking care that the skin does not come off.
  4. When they are tender, take them up.
  5. To every pound of plumbs put a pound of sugar.
  6. Strew a little sugar on the bottom of a large silver bason.
  7. Lay your plumbs in, one by one, and strew the remainder of your sugar over them.
  8. Set them into your stove all night, with a good warm fire the next day.
  9. Beat them, and let them into your stove again, and let them stand two days or more, turning them every day.
  10. Take them out of the syrup, and lay them on glass plates to dry.
Original Text
To dry Plumbs. TAKE fair and clear coloured pear plumbs, weigh them and slit them up the sides; put them into a broad pan, and fill it full of water, let them over a very low fire; take care that the skin does not come off; when they are tender, take them up, and to every pound of plumbs put a pound of sugar; strew a little on the bottom of a large silver bason; then lay your plumbs in, one by one, and strew the remainder of your sugar over them; set them into your stove all night, with a good warm fire the next day; beat them, and let them into your stove again, and let them stand two days or more, turning them every day; then take them out of the syrup, and lay them on glass plates to dry.
Notes
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