Magnum Bonum Plums in Brandy
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- Magnum Bonum plums
- 0.5 weight of plums sugar
- brandy
Instructions
- Select plums that are free from blemish. Make a syrup with sugar equal to half the weight of the plums. Preserve the plums in brandy using the same method directed for apricots and green gages.
- Note: The author indicates that large amber plums and blue plums may be prepared in the same way.