Plums, to dry green

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (11)
  1. Take green amber plums; prick them with a pin all over.
  2. Make some water boiling hot, and put in the plums; be sure to have so much water as not to be made cold when the plums are put in.
  3. Cover them very close, and, when they are almost cold, set them on the fire again, but do not let them boil.
  4. Do so three or four times.
  5. When you see the thin skin cracked, put in some alum finely beaten, and keep them in a scald till they begin to green; then give them a boil closely covered.
  6. When they are green, let them stand in fresh hot water all night.
  7. Next day, have ready as much clarified sugar, made into syrup, as will cover them.
  8. Drain the plums, put them into the syrup, and give them two or three boils.
  9. Repeat this twice or three times, till they are very green.
  10. Let them stand in the syrup a week; then lay them out to dry in a hot stove.
  11. You may put some of them in codling jelly, and use them as a wet sweetmeat.
Original Text
Plums, to dry green. Take green amber plums; prick them with a pin all over; make some water boiling hot, and put in the plums; be sure to have so much water as not to be made cold when the plums are put in. Cover them very close, and, when they are almost cold, set them on the fire again, but do not let them boil. Do so three or four times. When you see the thin skin cracked, put in some alum finely beaten, and keep them in a scald till they begin to green; then give them a boil closely covered. When they are green, let them stand in fresh hot water all night; next day, have ready as much clarified sugar, made into syrup, as will cover them; drain the plums, put them into the syrup, and give them two or three boils. Repeat this twice or three times, till they are very green. Let them stand in the syrup a week; then lay them out to dry in a hot stove. You may put some of them in codling jelly, and use them as a wet sweetmeat.
Notes
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