The 1901 Cookbook Archive
No. 3395 — Peeled Preserved Hungarian Plums
English historical translation of Molokhovets recipe No. 3395 from the 1901 Russian cookbook, retaining original methods and measures.
Scald only a few plums at a time so they do not remain too long in hot water, then peel. Do not remove the stones.
Pack closely in compotier jars, cover with very thick cooled syrup, tie with animal bladder and continue as in the general note in recipe No. 3376.
Boil the surrounding water for about twenty minutes.
Historical editorial note: The original sealed-jar technique and timing are not a validated modern canning process.
Original source: Read Russian recipe No. 3395. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.