Magnum Bonum Jam
From Cassell's dictionary of cookery, 1892
Serves 9
Probable cost of plums, 6d. per dozen.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 884. The excerpt below is the record exactly as published.
Magnum Bonum Jam.— The magmun bonum is the largest of oui' plums, and is ex- cellent for jam and for other purposes. Choose the fruit when fuUy ripe. Take off the skins, remove the stones, and boil the plums gently for forty minutes, keeping them well stuTed all the time to i^revent their burning; add three pounds of sugar in Irnnps for every four pounds of fruit and boil ten minutes longer. Three or four minutes before the jam is taken from the fire, add quarter of the kernels
Cook this with the app: pantry check, scaling, and the assistant.