Brandied Green-gages
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France
Known as a French recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 10 ingredients
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
- 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
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- They must be chosen of such as are handsome, of an equal size, and which are not colored nor fully ripe.
- Cut off a part of their stems, prick them with a pin, and to preserve their beautiful green, put in the water in which you scald them, a glass of vinegar, and a handful of spinnage.
- As for the rest, proceed in the same manner as with the apricots or peaches, employing for two hundred green-gages, the same quantity of sugar and brandy, as for one hundred of the former.
- Note.
- — All other plums may be preseiTed in the same manner, varying the proportions according to their size ;
- that is, for i.
- plums of which five would make one apricot, five times as many may be done in the same quantities of sugar and brandy.
Plating
Cookware for this recipe
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Chef's knife