French Plum Water
From Warne's Model housekeeper (1882).
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A historical recipe
Warne's Model housekeeper, by Murray, Ross, ed (1882).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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
Chef Wood
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- Haifa pound of French plums, two quarts of water, quarter of an ounce of ginger, quarter of a pound of sugar.
- Pour water over the plums.
- Boil them, till pulped, with the ginger.
- Strain off;
- boil up again with sugar, and skim well.
- Bottle for use.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Slotted spoon
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Sieve