To Dry Green Plums Recipe

Take the green Amber Plum, prick it all over with a Pin; make Water

boiling hot, and put in the Plums, be sure you have so much Water,

that it be not cold with the Plums going in; cover them very close,

and when they are almost cold, set them on the Fire again, but not

to let them boil; do so three or four Times; when you see the thin

Skin crack'd, fling in a Handful of Allum fine beaten, and keep them

in a Scald 'till they begin to be green, then give them a Boil close

cover'd: When they are green, let them stand all Night in fresh hot

Water; the next Day have ready as much clarify'd Sugar as will cover

them; drain your Plums, put them into the Syrup, and give them two

or three Boils; repeat it two or three Days, 'till they are very

clear; let them stand in their Syrup above a Week; then lay them out

on Sieves, in a hot Stove, to dry: If you would have your Plums

green very soon, instead of Allom, take Verdigreece finely beaten,

and put in Vinegar; shake it in a Bottle, and put it into them when

the Skin cracks; let them have a Boil, and they will be very soon

green; you may put some of them in Codling-Jelly, first boiling the

Jelly with the Weight in Sugar.