Name: Magnum Bonum Plums in Brandy
Ingredients: half their weight of sugar

Magnum Bonum Plums in Brandy

Ingredients

half their weight of sugar

Directions

Select those that are free from blemish--make a syrup with half their weight of sugar, and preserve them in the same manner directed for apricots--green gages. The large amber, and the blue plums, are also excellent, done in the same way.
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By Mary Randolph. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.