Sweet Plum Pickle
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
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.
Also printed in: La cuisine creole (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 4 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.
Method
Chef Wood
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- Take eight pounds of fruit, four pounds of sugar, two quarts of vinegar, one ounce of cinnamon and one of cloves.
- Boil the vinegar, sugar and spices together;
- skim it carefully and pour it boiling on the fruit;
- pour it off, and skim and scald each day for three days;
- it will then be fit for use.
- If for putting away, scald it the fourth time and cork up tightly.
- Plums prepared in this way are superior to the old way, with sugar alone.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon