Sugar Plums
Take equal quantities of plums and loaf sugar. Divide the sugar into halves, placing one half in a preserving pan with half pint of cold water for every pound of sugar used. Boil to the consistency of a thin syrup. Stone and divide the plums, using a very sharp knife, and place in the syrup; simmer slowly till about half cooked, then empty fruit and syrup into an open dish; cover, and leave standing for a day. Next strain the syrup into a preserving pan, and mix with the balance of the sugar. Boil till quite thick, allow to cool slightly, and then add the piuma. und boil till tender.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/DOM19370206.2.177
Bibliographic details
Dominion, Volume 30, Issue 113, 6 February 1937, Page 21
Word Count
112Sugar Plums Dominion, Volume 30, Issue 113, 6 February 1937, Page 21
Using This Item
Stuff Ltd is the copyright owner for the Dominion. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in