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More Victorian Plum Recipes
From 'The Dictionary of Daily Wants' - 1859
PLUM JAM. - Cut some ripe plums to pieces, put them into a preserving pan,
bruise them, with a spoon, warm them over the fire till they are soft, and press them
through a cullender. Boil the jam for an hour, stir it well, add six ounces of fine
powdered sugar to every pound of jam, and take it off the fire to mix it. Then heat it
ten minutes, put it into jars, and sift some fine sugar over it.
PLUMS PRESERVED. - Select the sort called magnum bonum. Set them over a
slow fire in spring water until they begin to peel, keeping them under the water; peel and
put them into a jar with thin syrup, which must cover them, or otherwise they will be
discoloured. The next day boil the syrup, then put in the plums and give them a gentle
boil. Let them stand till cold, then repeat the process ; turn them in the syrup until
nearly cold. Take out the plums, strain the syrup, add more sugar, and skim it well; put
in the plums, boil them till they are clear, then pot them, and cover them with paper.
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Victorian Cookery: Recipes and History
by Maggie Black
With more than 30 recipes covering the whole range of Victorian society, this book gives a fascinating insight into the way food was prepared and enjoyed by our ancestors.
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Mrs Beeton's Book of Household Management
by Isabella Beeton
A founding text of Victorian middle-class identity, Household Management is today one of
the great unread classics. To the modern reader expecting stuffy moralizing and watery
vegetables, Beeton's book is a revelation: it ranges widely across the foods of
Europe and beyond, actively embracing new foodstuffs and techniques, mixing domestic
advice with discussions of science, religion, class, industrialism and gender roles.
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