Magnum Bonum Plums, To Preserve

Ingredients

• each pound of fruit
• one pound of good powdered sugar

Method

1. 1

   Take fine whole fruit, ripe and without bruise; peel and open them just enough to extract the stones.

2. 2

   Weigh the plums, strew over each pound of fruit one pound of sugar, and cover for twelve hours.

3. 3

   Put them into a preserving-pan with the sugar; boil very gently for forty minutes.

4. 4

   Crush the stones, blanch and split the kernels, add some with the plums, and boil rapidly for another five minutes, skimming while any scum remains.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

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.

each pound of fruit, placed on a flat dish, one pound of good powdered sugar, and cover them for twelve hours. Put them into a preserving-pan with the sugar ; boil very gently (or the fruit will shrivel) for forty minutes, when the plums shoi,uld look clear if the skimming has been well attended to. Crush the stones, blanch and split the kernels, put some with the plums (the quantity must depend on taste), but thev are generally thought to mipart a delicious fla'vour to the preserve ; boil them in the pan rapidly for another fi\-e minutes, skimming while any scum remains on the surface. This recipe will serve for large plums in general, and for apricots. Magnum Bonum Plums, To Pre- serv

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