To preserve WINE SOURS

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Take the finest wine sours you can get, pick off the stalks, run down the seam with a pin only skin deep.
  2. Take half their weight of loaf sugar pounded, and lay it betwixt your plums in layers till your jar is full.
  3. Set them in a kettle of boiling water till they are soft, then drain the syrup from them, and give it a boil, and pour it on them.
  4. Do so several times, till you see the skin look hard and the plums clear.
  5. Let them stand a week, then take them out one by one, and put them into glasses, jars, or pots.
  6. Give your syrup a boil. If you have not syrup enough, boil a little clarified sugar with your syrup, and fill up your glasses, jars or pots with it.
  7. Put brandy papers over, and tie a bladder over them to keep out the air, or they will lose their colour, and grow purple.
Original Text
To preserve WINE SOURS. TAKE the finest wine sours you can get, pick off the stalks, run down the seam with a pin only skin deep, then take half their weight of loaf sugar pounded, and lay it betwixt your plums in layers till your jar is full, set them in a kettle of boiling water till they are soft, then drain the syrup from them, and give it a boil, and pour it on them, do so several times, you see the skin look hard and the plums clear, let them stand a week, then take them out one by one, and put them into glasses, jars, or pots, give your syrup a boil, if you have not syrup enough boil a little clarified sugar with your syrup, and fill up your glasses, jars or pots with it, and put brandy papers over, and tie a bladder over them to keep out the air, or they will lose their colour, and grow purple.—They are pretty with either steeple cream, any kind of flummeries, or under a silver web.
Notes
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