Almacks

A historical recipe from The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844).

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A historical recipe

The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed., by Bury, Charlotte Campbell, Lady (1844). Project Gutenberg eBook #29232.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

a pound of sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

Take plums, or apricots, baking pears, and apples, of each a pound;
slice the pears and apples, and open the plums;
put them in layers in an earthen mug, and set it in a slow oven.
When the fruit is soft, squeeze it through a colander;
add a pound of sugar;
place it on the fire, and let it simmer, till it will leave the pan clear.
Then put it into an earthen mould to cut out for use, or drop it on a plate, and let it stand till it is so dry that paper will not stick to it, then put it by for use.
You must stir it all the time it is on the fire, or it will burn.

Plating

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Cookware for this recipe

Saucepan
Chef's knife
Cutting board
Wooden spoon
Colander