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Plums, Preserved Dry
From Cassell's dictionary of cookery, 1892
Serves 2
Time: five days.
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
Nutrition per serving
541Calories
2 gProtein
139 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories541 kcal
Protein1.6 g
Carbohydrates139 g
Fiber3.2 g
Sugars136 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.1 mg
Potassium358 mg
Calcium15 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A39 mcg
Vitamin E0.6 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate11 mcg
Choline4.3 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1256. The excerpt below is the record exactly as published.
Plums, Preserved Dry. —Divide the plums, take out the stones, and put them into a syrup made with half the weight of the fruit in sugar boiled with as much water as will disgolve it. Keep the plums covered with the syrup, and let them simmer very gently until they are tender without losing their shape. Lift the pan off the fire, and let the fruit stand in the syrup until the next day. Strain the syrup, boil it up with more sugar, so that there may be an' equal weight of sugar and fruit, and let it boil almost to candy. Pour it out, and let it get cold. Put it back into the pan with the fruit. Let it sunmer gently for a few minutes tmtil the plums are quite soft. Let them remain in the sjTup for three days, drain them, and spread them singly on dishes to dry. Time, five days. Or, j^ut the plums whole into a syrup made with their weight in sugar and as much water as will dissolve the sugar. Let tliem boil gently for about twenty minutes, then let them remain in the syrup until the juice flows freely, and boil them a second time. Lift out the plums carefully, one by one, put them into deep jars, and pom- the S3Tup over them. Leave them until the next day, drain them, and spread them singly on dishes to di-y. Or, take plums which are fully gTown but not ripe ; prick them, put them into a pan of cold water, and let them remain until it is on the point of boiling. Let them cool, and drain them in a sieve. Take as many pounds of sugar as there are of fruit, and boil it to a strong sj'rup with as much water as will dissolve it
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