To Brandy Green Gages
From Mrs. Crowen's American lady's cookery book (1847).
A historical recipe
Mrs. Crowen's American lady's cookery book, by Crowen, T. J., Mrs (1847).
United States
Known as an American 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 2 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
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- Make a syrup of half a pound of sugar for each pound of fruit, WMth a teacup of water for each pound of sugar, when boiling hot pour it over the plums, let them remain for a day or two, then boil them in the SN'rup until they are clear, very slowly, that they may not break;
- then take them out with a skimmer;
- boil the syrup fast for a few minutes, skim it;
- let it JAM OR GREEN aAGES.
- 3T3 cool and settle, then mix with it an equal measure of white brandy and pour it over the plums.
- Or, green them as directed, make the syrup as above directed, pour it boiling hot over them, let them remain one night, then put them over the fire, let them boil up once, take them out with a skimmer;
- boil the syrup thick, mix with it an equal measure of white brandy, put the fruit in glass jars and pour over syrup to cover it.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon