Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two pounds of plums to one pound of sugar
- a pound of sugar
- one pound of sugar
- 85 remove the skins
Directions
Take two pounds of plums to one pound of sugar; stone them^ and fill them with sugar; lay them in an earthen pan ; add as much water as will prevent their burnings and put them into a moderate oven. Let them stand till they are tender^ then drain them on a sieve from the syrup^ and again put them in an oven to dry a little; then smooth the skins as smooth as possible^ and fill them with pulp prepared as follows :
Take some plums, prick them, and put them into an earthen jar, which set in a bain maree ; let them stew till tender; then pour o£f the syrup,
PBBSEBTES. 85
remove the skins and stones^ and pulp the fruit ; to every pint of pulp add a pound of sugar ; let it boil till the scum rises, which take oflF very clean ; put the pulp into an oven to dry a little, and then fill the plums in the cavities of the stones. When filled, put the plums into an oven to harden. Diy them well, and when dry, pack them in boxes. These plums look well for a desert or supper.