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Anne Bayne booke [of recipes] circa 1700
Page 57
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(57) To preserve white peere plums Take your plums & put them into your pan. then cover them with cold water & set them on a gentle fire that they may warm by degrees. the water must not boile for feare they crack. keepe them in the water an houre or more. then put them into another pan of scalding water. & let them stand in the water till they will pill then cover them close up. & set them on the fire a great height till they be greene then take to a pound of plums a pound of double refined sugar & a gill of water & when your syrrup is very cleare then put in your plums & give them a good heat. & let them stand till the next day. & heat them. & put them into your pots. yellow plums are done the same way.
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(57) To preserve white peere plums Take your plums & put them into your pan. then cover them with cold water & set them on a gentle fire that they may warm by degrees. the water must not boile for feare they crack. keepe them in the water an houre or more. then put them into another pan of scalding water. & let them stand in the water till they will pill then cover them close up. & set them on the fire a great height till they be greene then take to a pound of plums a pound of double refined sugar & a gill of water & when your syrrup is very cleare then put in your plums & give them a good heat. & let them stand till the next day. & heat them. & put them into your pots. yellow plums are done the same way.
Szathmary Culinary Manuscripts and Cookbooks
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