Brandied Green-Gage Plums

Ingredients

• each pound of plums
• a piece of alum as large as a grain of corn
• half a pound of sugar
• half a pint of water

Method

1. 1

   Wash and dry the plums, layer them with leaves and alum in a preserving-kettle.

2. 2

   Cover with water and steam for two hours.

3. 3

   Make a syrup with sugar and water, boil until clear, cool, add brandy, and fill jars with syrup and plums.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 286. The excerpt below is the record exactly as published.

BRANDIED GREEN- GAGE PLUMS. Choose perfectly sound green-gage plums, not quite ripe ; wash them in cold water, and wipe them dry ; have plenty of peach or vine leaves washed and drained ; in the bottom of a preserving-kettle put a layer of leaves three deep ; weigh the plums, and to each pound allow a piece of alum as large as a grain of corn ; put the plums and leaves into the kettle in layers, with the alum pulverized and sprinkled among them ; cover the last layer of plums with a layer of leaves three deep, and pour over them just enough cold water to cover ti\em | spread a clean towel over the top of the kettle, and then fit qn 4 perfecfly tight cover to keep in the steam ; place the kettle on the bapk of the stove, where its contents will heat gradually, and steam them for two hours ; do not DESSERT. 541 low the plums to boil, or they will soften and break ; when ley are quite green, drain them and cool them, and put them ito wide-mouthed glass jars. Make a sirup as follows : For each pound of plums allow ilf a pound of sugar and" half a pint of water

Cook this with the app: pantry check, scaling, and the assistant.