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Free Books / Cooking / How To Buy Food, Cook and Serve It / | ![]() |
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1343. Preserved Egg-Plums |
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This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
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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