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‹Better GutenbergThe Delmonico Cook Book1343 | Preserved Egg-plums · 1607 of 1887Contents›

The Delmonico Cook Book

by Alessandro Filippini

1607 of 1887 · Contents · Download EPUB

1343 | Preserved Egg-plums.

—Have two hundred medium sized egg-plums, ripe enough to break easily from the stones; wash them carefully, drain, then divide them equally into the ten quart lightning-jars. Fill them up with the thirty-degree syrup (No. 1339), cover tightly, and arrange them in the pan precisely as for peaches (No. 1340). Boil them for eight minutes instead of ten, then take from the stove, and finish preparing them exactly as for the peaches. The best time to procure these is from August 5 to September 1.

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