Photo: Niklas Rhose
Ingredients
- five potmds of sugar
- 71 mash them^ pour the syrup over them a little more than lukewarm twice a day
Directions
1
Scald your plums — either greengages or mussel— when soft, take them up with a strainer, and ptit them in cold water. For a hondred jiItiiiH, you most clarify five potmds of sugar; put them into a flat pan, one by one, so as not to
2
FRESE&VES. 71
3
mash them^ pour the syrup over them a little more than lukewarm twice a day for five days^ then take up your plums and put them on a sieve to drain; then again boil your syrup^ and skim it clear ; put your plums in the jars you mean to keep them in^ and pour the syrup over them rather warm.
By Frances Crawford ·
Recipe sourced from
internet_archive