To dry Amber or any White Plums

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 026


Slit your Plums in the Seam; then make a thin Syrup. If you have any Apricock-Syrup left, after your Apricocks are dry’d, put a Pint of Syrup to two Quarts of Water; if you have none, clarify single-refin’d Loaf-Sugar, and make a thin Syrup: Make the Syrup scalding hot, and put in the Plums; there must be so much Syrup as will more than cover the Plums; they must be kept under the Syrup, or they will turn red: Keep them in a Scald ’till they are tender, but not too soft; then have ready a thick Syrup of the same Sugar, clarify’d and cold, as much as will cover the Plums; let them boil, but not too fast, ’till they are very tender and clear, setting them sometimes off the Fire; then lay a Paper close to them, and set them by ’till the next Day; then boil them again ’till the Syrup is very thick; let them lye in the Syrup four or five Days, then lay them on Sieves to dry: You may put some in Codling-Jelly, first boiling the Jelly with the Weight in Sugar, and put in the Plums hot to the Jelly. Put them in Pots or Glasses.


Getrocknete Zwetschken (Pflaumen)


Marlene Ernst

Marlene Ernst (Transkription): "To dry Amber or any White Plums", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 026,
online unter: (07.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.