Name: Mogul Plums
Ingredients: Mogul plums (neither too ripe nor too green); water; 1 handful of coarse sea salt

Mogul Plums

Ingredients

Mogul plums (neither too ripe nor too green)
water
1 handful of coarse sea salt

Directions

Prick the plums all over with a fork and soak them in cold water.
Place the plums in a pot with enough water to cover them without rubbing against each other.
Add the salt and stir until the plums are tender.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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What each ingredient does

Mogul plums: The fruit itself, which softens during cooking and takes on the salted flavour.
Coarse sea salt: Seasons the fruit and draws moisture out of its flesh.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.