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Blue Plums

Blue plums are covered with vinegar for 24 hours, the vinegar is poured off, and the plums are layered with sugar in a crock; 1 kg plums to 1/2 kg sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 596 (falt i det fri)

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About the dish

This cold method from the preserving chapter of the Great Cookbook (1914) uses vinegar as a pre-treatment before the plums are layered with sugar — common for blue plums served as an accompaniment to meat.

How to make it

  1. 1

    Place in vinegar

    Wipe the plums well dry, place them in a crock, and pour vinegar over so it stands above the fruit.

  2. 2

    Let stand

    Let the plums stand in the vinegar for 24 hours, then pour off the vinegar.

  3. 3

    Layer with sugar

    Layer the plums with the sugar in the crock, with sugar on top.

  4. 4

    Cover

    Cover the crock well (parchment paper or a tight lid) and set it in a cool, dark place.

Changes from the original

The amount of sugar is interpreted as 1/2 kg (unclear in the original print). The amount of vinegar is estimated as "enough to cover." The method has been split into steps; the covering is given as a tight lid/parchment.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 596) → 1949 (korrekturlest, s. 716)~58% av teksten endretfjernetlagt til
1 x kg. plommer ½ y 2 kg. sukker eddik. De avtørrede avtørkede plommer lægges legges i en krukke glass og overheldes overhelles med eddik, saa meget, så meget at det staar den står over. Efter 24 timers forløp heldes helles eddiken fra. Plommerne nedlægges Plommene nedlegges lagvis med sukkeret, sukker øverst. Krukken tilbindes. Glassene skrues til.

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Frequently asked questions

Why should the plums sit in vinegar for 24 hours?
The vinegar penetrates the plums and acts as a preservative. After a full day the vinegar is poured off, and the plums are layered with sugar. That is why the total time is so long (about 25 hours).
How much sugar and plums do I need?
The recipe uses 1 kg of plums and 1/2 kg of sugar, plus enough vinegar to cover the plums in the crock.
How should the plums be placed in the crock?
Wipe the plums well dry first. After the vinegar has been poured off, they are layered with the sugar, with sugar as the top layer. Then the crock is covered.
Where does the recipe come from?
It is taken from Henriette Schønberg Erken's Great Cookbook of 1914, page 596.

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