Compote of Green Magnum-Bonum Plums
From Modern cookery, in all its branches, 1884
Serves 2
Serve hot or cold.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 403. The excerpt below is the record exactly as published.
Compote of the green magnum-bonum or Mogul plum. — The green Mogul plums are often brought abundantly into the market when the fruit is thinned from the trees, and they make admirable tarts or compotes , possessing the fine slight bitter flavour of the unripe apricot, to which they are quite equal. Measure a pint of the plums without their stalks, and wash them very clean ; then throw them into a syrup made with seven ounces of sugar in lumps, and half a pint of water
Cook this with the app: pantry check, scaling, and the assistant.