The 1901 Cookbook Archive
No. 3396 — Peeled Hungarian Plums, Another Method
English historical translation of Molokhovets recipe No. 3396 from the 1901 Russian cookbook, retaining original methods and measures.
Weigh the plums. For each pound fruit use 1 pound sugar and 1 glass water.
Make a thick syrup that is hot but no longer boiling. Add the plums and keep on the heat for five minutes without boiling them.
Once cool, transfer to a compotier jar and tie with animal bladder. Continue as in the general note in recipe No. 3376, boiling the surrounding water for fifteen minutes.
Historical editorial note: This historic method is not a validated contemporary preservation procedure.
Original source: Read Russian recipe No. 3396. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.