The 1901 Cookbook Archive
No. 3392 — Preserved Hungarian Plums
English historical translation of Molokhovets recipe No. 3392 from the 1901 Russian cookbook, retaining original methods and measures.
The author considers Hungarian plums the best kind for preserves.
They may be prepared in two ways, either with their skins or peeled, but they must be fully ripe. The following entries give the individual methods.
Original source: Read Russian recipe No. 3392. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.