Ingredients
- a pound of sugar
- three quarters of a pound of sugar
Directions
1
Take some Reine Claude or Mirabelle plams^ take out the kernels^ put them on the fire in a preserving.pan, with three quarters of a pound of sugar for each pound of fruit ; stir them till done enough. To try this, put a bit on a plate^ press your finger on it^ andif^ in taking it away, it leaves a string on your finger^ it is done enough.
2
You must break the stones, take out the kernels, and put them in hot water to take off the skin, and mix the kernels a few minutes before you take it off.
By Frances Crawford ·
Recipe sourced from
internet_archive