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English cookbook, 1820
Page 145
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To preserve Wine Sours our own way - Three quarters of a pound of lump Sugar to a pound of Plumbs - break the Sugar and melt it with a little water as possible - the boil it to a Syrup - either prick the Plumbs or slit them down the Seam to present them bursting or slipping their Skins - put in the plumbs and boil them gently for about ten minutes - if in a Bell Metal pan let them remain in it till the next day cover'd with a flannel then boil them again over a slow fire from ten to fifteen minutes till the Skins are quite tender take out the plumbs into pots and boil the Syrup a few minutes longer till it begins to thicken then pour the Syrup over them whilst quite hot - the next day put brandy papers over them and age them close
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To preserve Wine Sours our own way - Three quarters of a pound of lump Sugar to a pound of Plumbs - break the Sugar and melt it with a little water as possible - the boil it to a Syrup - either prick the Plumbs or slit them down the Seam to present them bursting or slipping their Skins - put in the plumbs and boil them gently for about ten minutes - if in a Bell Metal pan let them remain in it till the next day cover'd with a flannel then boil them again over a slow fire from ten to fifteen minutes till the Skins are quite tender take out the plumbs into pots and boil the Syrup a few minutes longer till it begins to thicken then pour the Syrup over them whilst quite hot - the next day put brandy papers over them and age them close
Szathmary Culinary Manuscripts and Cookbooks
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