To preserve Black Pear-Plums or Damascenes

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 030


Take two Pound of Plums, and cut them in the Seam; then take a Pint and half of Jelly, made of the same Plum, and three Pound and a half of Sugar; boil the Jelly and Sugar, and scum it well; put your Plums in a Pot; pour the Jelly on them scalding hot: When they are almost cold, heat them again; so do ’till they are tender, and then let them stand two or three Days, heating them every Day; then boil them ’till they look clear and jelly: Don’t boil them too fast.


Eingelegte Zwetschken (Pflaumen)


Marlene Ernst

Marlene Ernst (Transkription): "To preserve Black Pear-Plums or Damascenes", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 030,
online unter: (08.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.