Canned Plums

Name: Canned Plums
Ingredients: To every pound of fruit allow three-quarters of a pound of sugar; for the thin syrup, a quarter of a pound of sugar to each pint of water; Select fine fruit, and prick with a needle to prevent bursting.

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Greengages are also delicious done in this manner.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 94. The excerpt below is the record exactly as published.

CANNED PLUMS. To every pound of fruit allow three-quarters of a pound of sugar; for the thin syrup, a quarter of a pound of sugar to each pint of water. Select fine fruit, and prick with a needle to prevent bursting.

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