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Whole Plums

Whole plums layered with sugar in a crock and cooked in a water bath (2 x 20–30 min) or in the oven; 2 kg plums to 1 kg sugar.

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

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About the dish

From the preserving chapter in "Stor kokebok" (1914). Whole plums are preserved in a crock in a water bath – a simple form of home canning from the era before modern jars with patent lids.

How to make it

  1. 1

    Put in a crock

    Wipe the plums well and layer them with sugar in a dry, clean crock.

  2. 2

    Water bath

    Set the crock in a pot of cold water so the water comes up to the plums. Bring to a boil and let the crock stand 20 minutes with a lid on.

  3. 3

    Cool and cover

    Take the crock out, let it cool and cover it with parchment paper (or put on a tight lid).

  4. 4

    Second cooking

    Return the crock to the water bath and cook again for 20–30 minutes.

  5. 5

    Oven alternative

    Instead of a water bath, the crock of plums can be set in the oven and left until the plums are cooked through.

  6. 6

    Spread over two days

    If the plums are not done the first day, they can be put back in the next day.

Changes from the original

Quantities are kept (kg), "caster sugar" is modernized to caster/fine-grained sugar. The method is divided into numbered steps, and covering with a bladder is given as parchment paper/tight lid. Time indications are kept.

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)~43% av teksten endretfjernetlagt til
2 kg. plommer 1 kg. støtt sukker. De avtørrede avtørkede plommer lægges legges lagvis med sukker i en tør tørr krukke. Denne sættes settes i en gryte med koldt vand, vandet maa staa vann, vannet må stå op til plommerne. plommene. Fra vandet vannet koker op, blir krukken endnu staaende ennu stående i 20 minutter med lok lokk over. Krukken tages tas op, avkjøles og overbindes med blære eller pergamentpapir. Sættes Settes atter i vandbad vannbad og koker igjen i 20—30 minutter. Istedenfor at å koke i vandbad vannbad kan krukken med plommerne sættes plommene settes i steke- steке eller bakerovn og staa, stå til plommerne plommene er gjennemkokt. Blir plommerne plommene ikke færdige ferdige første dag, kan de sættes ind settes inn igjen næste dag.

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Frequently asked questions

How much sugar do I need?
Half as much sugar as fruit: 1 kg caster sugar to 2 kg plums. The plums are layered with the sugar in a dry crock.
How are the plums cooked?
The crock is set in a pot of cold water that comes up to the plums. When the water boils, the crock stands 20 minutes with a lid. Then it is taken out, cooled and covered with a bladder or parchment paper, and cooked in the water bath again for 20–30 minutes.
Is there an alternative to the water bath?
Yes, the crock can be set in a roasting or baking oven until the plums are cooked through. If they are not done the first day, they can be put back in the next day.

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