To Dry Imperatrice Plums

An easy method

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

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  • To each pound of plums, 8 ounces pounded sugar: baked in cool oven 4 or 5 hours, or steamed 3 hours.


Put them into jars, or wide-necked bottles, with half a pound of good sugar, rolled or pounded, to twice the weight of fruit; set them into a very cool oven for four or five hours; or, if more convenient, place them, with a