DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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Page 15

To Dry plums green or ripe,
Take your plums & scald them very tender, letting them break
a little, if they are greene plums, peel them & lett them stand
till they are pritty greene in the same water uppon warm
Embers, to every pound of plums take a pound of suger, &
half a pint or more of water, clarifie the sirrup then
take the fruit clean from the warme water, & put it into
the warme sirrup, & sett them into the stove, & lett them
stand a day, then take the sirrup from them & boyle it
& put to them againe, & soe use them foure times a day
betweene the doeing it) then take them out of y.e sirrup
& lay them on a hair sive, & lett them dry in a warme stove
in the drying searve suger on them as on y.e Apricocks,
the white plums are the best to doe greene,
In this manner you may dry the reason grapes.

Another way to Dry plumms,
Scal'd y.e plums as before, & green them, they being peeled but
if ripe plums then peel them not, but when they are tender
scalded & a little broken take them forth & lay them uppon
a cloth in a sive to dreigne the water from them, then make
a sirrup with half their weight in suger & as much water
as will well wett y.e suger, when it boyles & is skimme'd, put in
the fruit & let it boyle very softly till they are almost half
preserve'd, then take them from the fire & lett them stand
in that sirrup in a warme stove 2 or 3 daies, then take
them clean from y.e sirrup & make a fresh sirrup with y.e
other half of your suger, & when it is boyled to a good height
put your fruit into it, & so lett them boyle in that sirrup
very softly till they are almost as much as for wett sweet
meats then take them cleane from the sirrup & lat them
upon haire sives to dry in a warme stove, every day turning
them upon clean sives till they be drie, & searve suger
as in the former, the Green may be done after this manner

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To Dry plums green or ripe, Take your plums & scald them very tender, letting them break a little, if they are greene plums, peel them & lett them stand till they are pritty greene in the same water uppon warm Embers, to every pound of plums take a pound of suger, & half a pint or more of water, clarifie the sirrup then take the fruit clean from the warme water, & put it into the warme sirrup, & sett them into the stove, & lett them stand a day, then take the sirrup from them & boyle it & put to them againe, & soe use them foure times a day betweene the doeing it) then take them out of y.e sirrup & lay them on a hair sive, & lett them dry in a warme stove in the drying searve suger on them as on y.e Apricocks, the white plums are the best to doe greene, In this manner you may dry the reason grapes. Another way to Dry plumms, Scal'd y.e plums as before, & green them, they being peeled but if ripe plums then peel them not, but when they are tender scalded & a little broken take them forth & lay them uppon a cloth in a sive to dreigne the water from them, then make a sirrup with half their weight in suger & as much water as will well wett y.e suger, when it boyles & is skimme'd, put in the fruit & let it boyle very softly till they are almost half preserve'd, then take them from the fire & lett them stand in that sirrup in a warme stove 2 or 3 daies, then take them clean from y.e sirrup & make a fresh sirrup with y.e other half of your suger, & when it is boyled to a good height put your fruit into it, & so lett them boyle in that sirrup very softly till they are almost as much as for wett sweet meats then take them cleane from the sirrup & lat them upon haire sives to dry in a warme stove, every day turning them upon clean sives till they be drie, & searve suger as in the former, the Green may be done after this manner