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Compôte of the magnum-bonum, or other large plums

A historical recipe from Modern cookery for private families, by Eliza Acton (1882).

A historical recipe

Modern cookery for private families, by Eliza Acton (1882). Project Gutenberg eBook #72482.

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

Source and licence

From Modern cookery for private families, by Eliza Acton (1882). Digitised by Project Gutenberg, eBook #72482 (https://www.gutenberg.org/ebooks/72482). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Boil six ounces of sugar with half a pint of water the usual time;
  2. take the stalks from a pound of plums, and simmer them very softly for twenty minutes.
  3. Increase the proportion of sugar if needed, and regulate the time as may be necessary for the different varieties of fruit.