Preserved White Pear Plumbs
From Old Cookery Books and Ancient Cuisine, 1886
Can also be done with other types of plumbs.
Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 43. The excerpt below is the record exactly as published.
preserve white Pear Plumbs: — Take pear plumbs when they are yellow, before they are too ripe ; give them a slit in the seam, and prick them behind ; make your water almost Early Receipts. 137 scalding hot, and put a little sugar to it to sweeten it, and put in your plumbs and cover them close ; set them on the fire to coddle, and take them off sometimes a little, and set them on again : take care they do not break ; have in readiness as much double-refin’d sugar
Cook this with the app: pantry check, scaling, and the assistant.