To dry Green Gage Plums

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

For the thin syrup

half a pound of single refined sugar

For the plums

a pound of plums ↝ Plums, raw [Fruits and Fruit Juices]

For the rich syrup

a pound of double refined sugar
two spoonfuls of water ↝ Water, tap [Tap water]

For keeping the plums green

vine leaves ↝ Grape leaves, raw [Vegetables and Vegetable Products]

Instructions (11)

Make a thin syrup of half a pound of single refined sugar, skim it well.
Slit a pound of plums down the seam, and put them in the syrup.
Keep them scalding hot till they are tender; they must be well covered with syrup, or they will lose their colour.
Let them stand all night.
Make a rich syrup: to a pound of double refined sugar put two spoonfuls of water, skim it well and boil it almost to a candy.
When it is cold, drain your plums out of the first syrup, and put them in the thick syrup.
Be sure to let the syrup cover them.
Set them on the fire to scald till they look clear, then put them in a china bowl.
When they have stood a week, take them out, and lay them on china dishes.
Dry them in a stove, and turn them once a day till they are dry.
If you would have them green, scald them with vine leaves, the same way as the green gages are done.

Original Text

To dry GREEN GAGE PLUMS.
MAKE a thin syrup of half a pound of single refined sugar, skim it well, slit a pound of plums down the seam, and put them in the syrup, keep them scalding hot till they are tender, they must be well covered with syrup, or they will lose their colour, let them stand all night, then make a rich syrup; to a pound of double refined sugar put two spoonfuls of water, skim it well and boil it almost to a candy, when it is cold drain your plums out of the first syrup, and put them in the thick syrup, be sure let the syrup cover them, set them on the fire to scald till they look clear, then put them in a china bowl; when they have stood a week take them out, and lay them them on china dishes, dry them in a stove, and turn them once a day till they are dry.—If you would have them green, scald them with vine leaves, the same way as the green gages are done.

Notes

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