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 1796 COOKBOOKPRESERVES >  To Preserve Plumbs >



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Recipes from American Cookery
 by Amelia Simmons (1796)


To Preserve Plumbs

Take your plumbs before they have stones in them, which you may know by putting a pin through them, then codle them in many waters till they are as green as grass, peel them and codle them again; you must take the weight of them in sugar, a pint of water, then put them in, set them on the fire, to boil slowly till they be clear, skiming them often, and they will be very green’ put them up in glasses and keep them for use.



PRESERVES     |     For Preserving Quinces     |     Preserving Quinces in Loaf Sugar     |     For Preserving Strawberries     |     The American Citron     |     White Bullace, Pears, etc     |     To Make Marmalade     |     To Preserve Mulberries Whole     |     Goosberries, Damsons or Plumbs     |     To Preserve Peaches     |     To Preserve Apricots     |     To Preserve Cherries     |     To Preserve Raspberries     |     To Preserve Currants     |     To Preserve Plumbs     |     Strawberry Preserve     |     Apple Preserve     |     Damson Preserve     |     Keeping Apples Thro' Winter     |     To Preserve Bush Beans     |     To Preserve Parsley     |     To Keep Damsons     |     Currant Jelly     |     Preserve Plumbs & Cherries     |     Peach Preserve     |     To Dry Peaches     |     Make Mangoes of Melons     |     To Pickle Barberries     |     To Pickle Cucumbers     |     Brewing Spruce Beer     |     Emptins

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