The 1901 Cookbook Archive
No. 3393 — Preserved Hungarian Plums with Skins
English historical translation of Molokhovets recipe No. 3393 from the 1901 Russian cookbook, retaining original methods and measures.
Choose the ripest plums, wipe with a napkin, slit them and carefully remove the stones.
Prepare syrup using 1 glass water per pound sugar. Pack the plums into a compotier jar, shaking gently to fit more, and cover with cooled syrup.
Tie with animal bladder and follow the general note in recipe No. 3376, boiling over low heat for about twenty minutes.
Historical editorial note: The historical jar process is not a validated contemporary home-canning method.
Original source: Read Russian recipe No. 3393. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.