Canned Plums Without Cooking
From The Rural cook book, 1907
Serves 4
Everything must be boiling hot for best results.
Presented as published in 1907. 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 The Rural cook book (1907), page 101. The excerpt below is the record exactly as published.
Canned Plums Without Cooking.— This recipe comes from the plum belt of central New York, and will be found very satisfactory: Take enough large yellow egg plums to fill a quart can. Put them into a granite or earthen pan and pour boiling water over them, let stand three minutes, then drain. Pour over more boiling water, which will crack the skins. Remove the skins, and place the plums carefully in a hot sterilized glass jar. Have ready a thick syrup made by boiling two cupfuls of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.