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French Plums for Garnish

From Mrs. A.B. Marshall's cookery book (1894).

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A historical recipe

Mrs. A.B. Marshall's cookery book, by A. B. (Agnes B.) Marshall (1894).

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.

Ingredients 1 ingredient

  1. a pinch of salt

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.

Method

  1. Put the plums (allowing two or three for each person) in a stewpan with cold water and a pinch of salt ;
  2. bring to the boil, take them up, rinse them in two or three waters, replace them in the pan with sufficient clear soup to cover them, and let them boil in it for half an hour, then use as described above.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From Mrs. A.B. Marshall's cookery book (1894), printed page 54, digitised by the Internet Archive: https://archive.org/details/McGillLibrary-95783-37

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.