To Dry Plums Like The French Plums With Stones In Them Recipe

Mrs. Mary Eales's Receipts

When you have laid out all your Plums that are to be stopt, put

white Pear-Plums, or any large black Plums, in an Earthen Pot, and

make your Plum-Syrup almost scalding hot; put it to the Plums, and

scald the Syrup every Day, 'till the Plums are tender and red; then

lay them on Sieves, and dry them in an Oven, turning them every Day

'till they are dry; then lay them between Papers, and keep them in a

dry Place.

Vote

fruit

fruit

fruit

fruit

fruit

fruit

fruit

fruit

Most Viewed Recipes from Mrs. Mary Eales's Receipts

To Make Spanish-butter

To Dry Apricocks

To Make Barley-cream

To Make Raw-almond Or Ratafea-cream

To Make Clouted-cream

To Make White Quince-marmalet

To Dry Amber Or Any White Plums

To Make Blamange

To Make Caramel

To Make A Trifle

To Candy Cowslips Or Any Flowers Or Greens In Bunches

To Make Red Plum-paste

To Make All Sorts Of Sugar-paste

To Make Currant-paste Either Red Or White

Least Viewed Recipes from Mrs. Mary Eales's Receipts

To Make Little Round Ratafea-puffs

To Dry Black Pear-plums Or Muscles Or The Great Moguls

To Make White Pear-plum Clear-cakes

To Make Sack-posset Or Sack-cream

To Make Orange Or Lemmon Clear-cakes

To Make All Sorts Of Sugar-puffs

To Make Almond-paste Either Bitter Or Sweet: The Bitter Are Ratafea

To Preserve Or Dry Nutmeg-peaches

To Make Orange-halves Or Quarters With The Meat In Them

To Make Honeycomb-cakes Of Orange-flower-violet Of Cowslips

To Make Apple-jelly For All Sorts Of Sweet-meats

To Make Long-biscuit

To Make Pistato-cream

To Make White Plum-paste

To Make Ratafea-cream