To preserve White Pear-Plums

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


Slit your Plums, and scald them in a thin Syrup; as for drying them, put them in a thick Syrup of clarify’d Sugar, as much as will cover them; let them boil very slow, ’till they are very clear, sometimes setting them, off the Fire: They must have the Weight, or something more, of clarify’d Sugar in the Syrup: When they are very tender and clear, put to a Pound of Plums (when they are raw) a Pint of Apple-Jelly, and a Pound of fine Sugar, and boil it ’till it jellies; before your Plums are cold put them into the Jelly, but not above half the Syrup they were boil’d in, and boil them together ’till they jelly well: Put them in Pots or Glasses, with Papers close to them. You may keep some of them in Syrup, and put them in Jelly as you use them.


Eingelegte Zwetschken (Pflaumen)


Marlene Ernst

Marlene Ernst (Transkription): "To preserve White Pear-Plums", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 030,
online unter: (09.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.