Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 596) → Modernised~78% of the text changedremovedadded
2 kg. kg plommer (tørkede av, hele). 1 kg. støtt sukker. De avtørrede plommer lægges kg sukker (finkornet (støtt) sukker). Tørk plommene godt av og legg dem lagvis med sukker i en tør krukke. Denne sættes tørr, ren krukke.. Sett krukken i en gryte med koldt vand, vandet maa staa op kaldt vann, slik at vannet står opp til plommerne. Fra vandet koker op, blir plommene. Kok opp, og la krukken endnu staaende i stå 20 minutter med lok over. Krukken tages op, lokk over.. Ta krukken opp, la den avkjøles og overbindes bind den til med blære eller pergamentpapir. Sættes atter pergamentpapir (eller sett på tett lokk).. Sett krukken tilbake i vandbad vannbadet og koker kok igjen i 20—30 minutter. Istedenfor at koke i vandbad 20–30 minutter.. I stedet for vannbad kan krukken med plommerne sættes plommene settes i steke- eller bakerovn stekeovnen og staa, stå til plommerne plommene er gjennemkokt. gjennomkokte.. Blir plommerne plommene ikke færdige ferdige første dag, kan de sættes ind settes inn igjen næste neste dag.

Note on Modernised

Mengder er beholdt (kg), «støtt sukker» er modernisert til støtt/finkornet sukker. Fremgangsmåten er delt i nummererte trinn, og tilbinding med blære er angitt som pergamentpapir/tett lokk. Tidsangivelser er beholdt.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!