Stone your Plums, and put them in a large earthen Pot; make a Syrup with a Pound of single-refin’d Sugar and three Pints of Water; or if you have the Syrup the white Plums are dry’d out of, thin it with Water, it will do as well as Sugar; boil your Syrup well, and when it is cold enough to hold your Hand in it, put it to the Plums; cover them close, and let them stand all Night; heat the Syrup two or three Times, but never too hot; when they are tender, lay them on Sieves, with the Slit downwards to dry; put them in the Oven, made no hotter than it is after Bread or Pyes come out of it; let them stand all Night therein; then open them and turn them, and set them in a cool Oven again, or in an hot Stove, for a Day or two; but if they are too dry, they will not be smooth; then make a Jam to fill them with. Take ten Pound of Plums, the same Sort of your Skins, cut them off the Stones, put to them three Pound of Powder-Sugar; boil them on a slow Fire, keeping them stirring ’till it’s so stiff, that it will lye in a Heap in the Pan; it will be boiling at least four or five Hours; lay it on Earthen Plates; when it is cold, break it with your Hands, and fill your Skins; then wash every Plum, and wipe all the Clam off with a Cloth: As you wash them, lay them on a Sieve; put them in the Oven, make your Oven as hot as for your Skins; let them stand all Night, and they will be blue in the Morning. The great white Mogul makes a fine black Plum; stone them, and put them in the Syrup with or after the black Plum; and heat the Syrup every Day, ’till they are of a dark Colour; they will blue as well as the Muscles, and better than the black Pear-Plums. If any of these Plums grow rusty in the Winter, put them into boiling hot Water; let them lye no longer than to be well wash’d: Lay them on a Sieve, not singly, but one on the other, and they will blue the better: Put them in a cool Oven all Night, they will be as blue and fresh as at first.
Übersetzung:Getrocknete Zwetschken (Pflaumen)
Marlene Ernst (Transkription): "To dry Black Pear-Plums or Muscles or the Great Moguls", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 028,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-dry-black-pear-plums-or-muscles-or-the-great-moguls (21.01.2022).
Datenbankeintrag erstellt von Marlene Ernst.