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Preserved Egg Plums

A historical recipe from The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887).

A historical recipe

The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887). Project Gutenberg eBook #13923.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887). Digitised by Project Gutenberg, eBook #13923 (https://www.gutenberg.org/ebooks/13923). 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.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. Use a pound of sugar for a pound of plums;
  2. wash the plums and wipe dry;
  3. put the sugar on a slow fire in the preserving kettle, with as much water as will melt the sugar and let it simmer slowly;
  4. then prick each plum thoroughly with a needle, or a fork with fine prongs, and place a layer of them in the syrup;
  5. let them cook until they lose their color a little and the skins begin to break;
  6. then lift them out with a perforated skimmer and place them singly in a large dish to cool;
  7. then put another layer of plums in the syrup and let them cook and cool in the same manner, until the whole are done;
  8. as they cool, carefully replace the broken skins so as not to spoil the appearance of the plums;
  9. when the last layer is finished, return the first to the kettle, and boil until transparent;
  10. do the same with each layer;
  11. while the latest cooked are cooling, place the first in glass jars;
  12. when all are done, pour the hot syrup over them;
  13. when they are cold, close as usual;
  14. the jelly should be of the color and consistency of rich wine jelly.