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.
Übersetzung:Eingelegte Zwetschken (Pflaumen)
Marlene Ernst (Transkription): "To preserve White Pear-Plums", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 030,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-preserve-white-pear-plums (26.01.2022).
Datenbankeintrag erstellt von Marlene Ernst.