Mirabelle Plums, No. 1
From The art of German cooking and baking, 1922
Serves 2
Presented as published in 1922. 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 art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 162. The excerpt below is the record exactly as published.
1 lb. of mirabelles % lb. of sugar % cup of water Preparation: Mirabelles are the small, round, yellow plums; they must be firm and sound when preserved. Rub them with a cloth and prick them with a needle a few times. Boil sugar and water 5 minutes, skim, add the plums, boil a few minutes and put into the jars. Boil down the syrup and pour it over the plums hot. Treat the jars as in No. 1 and store- in a cool, dry place. No. 16— MIRABELLE PLUMS, No. 2. 1 lb. of Mirabelle Plums Brandy paper % lb. of sugar % cup of water
Cook this with the app: pantry check, scaling, and the assistant.