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Anne Bayne booke [of recipes] circa 1700
Page 55
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(55) To dry green plums Take your greene plums & put them in your pan as many as will cover the bodome of your pan then cover them with water. & lay a paper on them & set them on the fire & give them a gentle boile till you think they are soft at the stone. then let them stand in the same water for a day or 2. then take 3 pints of water & a pint of Clarified sugar & heat them gently in it. & when they are greene take them of - & let them lie in it a night & a day then draine them from it. & put them to as much Clarified sugar as will cover them. & warm them gently in it once or twice then drain that syrrup from them. & boile them untill it will draw a little betweene your fingers then put in your plums& heat them in it. & when they are very cleare lay them upon glasses to dry in your stove & dust them with sugar.
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(55) To dry green plums Take your greene plums & put them in your pan as many as will cover the bodome of your pan then cover them with water. & lay a paper on them & set them on the fire & give them a gentle boile till you think they are soft at the stone. then let them stand in the same water for a day or 2. then take 3 pints of water & a pint of Clarified sugar & heat them gently in it. & when they are greene take them of - & let them lie in it a night & a day then draine them from it. & put them to as much Clarified sugar as will cover them. & warm them gently in it once or twice then drain that syrrup from them. & boile them untill it will draw a little betweene your fingers then put in your plums& heat them in it. & when they are very cleare lay them upon glasses to dry in your stove & dust them with sugar.
Szathmary Culinary Manuscripts and Cookbooks
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