Recipe Manuscript

Zwetschken In Honig

Name: Zwetschken In Honig
Prep time: PTPT15M
Cook time: PTPT0M
Yield: 12
Cuisine: European
Ingredients: 2 kg ripe Zwetschgen (prune plums), washed and dried; 500 g clarified pure honey, plus more as needed for submerging; 2 tsp ground cinnamon; 1/4 tsp ground cloves (preferably without heads, or substitute regular ground cloves)

"Plums In Honey"

1897

From the treasured pages of Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche

Written by Henriette Davidis

Age of Gastronomy (1800 - 1900)European Beginner Dessert Snack Other

Original Recipe • 1897

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Zwetschken In Honig

"Ein kleines sauberes Fäßchen oder ein neuer ausgebrühter Steintopf wird mit Zwetschken gefüllt, Zimt und wenig Nelken ohne Köpfe, wenn man will, beides gestoßen, dazwischen gestreut und das Fäßchen mit geklärtem reinem Honig gefüllt. Man schließt das Fäßchen oder bindet den Steintopf mit einer Blase zu und läßt das Eingemachte mehrere Monate stehen, bevor man es braucht. Das Fäßchen wendet man täglich und den Steintopf schüttelt man tüchtig jeden Tag. So eingemachte Zwetschken sind von ausge= zeichnetem Geschmack und zugleich in Gegenden, wo Honig reichlich vor= handen ist, ein billiges Eingemachtes."

English Translation

"A small clean keg or a newly scalded stone pot is filled with plums. Cinnamon and a few cloves without the heads (both optionally ground) are sprinkled in between, and the vessel is filled with clarified pure honey. Close the keg or tie the stone pot with a bladder, and let the preserve stand for several months before using it. The keg should be turned daily, and the stone pot should be shaken thoroughly every day. Plums preserved in this way are of excellent taste and, in areas where honey is abundant, also an inexpensive preserved treat."

Note on the Original Text

This recipe reads as a straightforward kitchen note, typical of late 19th-century German cookbooks. Instructions are given succinctly, assuming basic kitchen knowledge and minimal measurement—ingredients are estimated rather than precisely weighed. Spelling and grammar reflect the formal but conversational style of the period (for example, capitalizing all nouns), and some terminology, such as using 'Blase' for a pig’s bladder as a seal, is no longer common. The text’s clarity relies on familiarity with contemporary household routines.

Modern Kitchen Interpretation

Recipe's Origin

Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche - Click to view recipe in book

Title

Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche (1897)

You can also click the book image above to peruse the original tome

Writer

Henriette Davidis

Era

1897

Publisher

C.N. Caspar

Background

A beloved staple in German kitchens, this practical cookbook by Henriette Davidis serves up a rich array of recipes ranging from everyday fare to refined culinary delights. Immerse yourself in traditional techniques and timeless flavors, all artfully presented for both the ordinary and ambitious cook.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe comes from Henriette Davidis’ 'Praktisches Kochbuch', published in 1897. Davidis was a leading 19th-century German cookbook author, and her work bridged traditional home cooking with more refined, bourgeois tastes. At the time, preserving fruit was common in regions where sugar was expensive, but honey was abundant—especially in rural Germany and parts of Central Europe. This method allowed households to enjoy fruit well past the harvest, infusing it with extra sweetness and spice, and offered an economical, wholesome treat for the winter months.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Traditionally, a small wooden keg or new, freshly scalded stoneware pot was essential. The vessel was sealed—often with a pig's bladder, tied tightly to keep out air and impurities. In daily practice, the vessel needed handling: either turning the keg or shaking the pot to distribute the honey. Implements for grinding the cinnamon and cloves (a mortar and pestle) and a fine mesh for clarifying the honey were also in use. Today, a large glass jar with a tight-fitting lid and a spoon or spatula for layering suffice.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

0 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

4 1/2 lbs ripe Zwetschgen (prune plums), washed and dried
1 lb 2 oz clarified pure honey, plus more as needed for submerging
2 tsp ground cinnamon
1/4 tsp ground cloves (preferably without heads, or substitute regular ground cloves)

Instructions

Begin by thoroughly cleaning a small wooden keg or a new stoneware jar—nowadays, a clean glass canning jar or ceramic crock works beautifully.
Fill the vessel with ripe plums (Zwetschgen or prune plums), layering in ground cinnamon and a modest amount of ground cloves (preferably the lower part without the clove bud, but if not available, use regular ground cloves).
Pour clarified, pure honey over the plums until they’re fully submerged.
Seal the vessel tightly; if using a jar, a modern airtight lid will suffice, but the tradition was to tie a pig’s bladder over the top.
Allow the plums to steep in honey for several months.
Ideally, turn the jar or gently shake it daily to ensure all fruit is well coated.
After this period of patient waiting, the plums will have absorbed the fragrant flavors and be ready to enjoy.

Estimated Calories

180 per serving

Cooking Estimates

It takes just a few minutes to layer the plums, spices, and honey in the jar. There is no actual cooking involved. The plums need to rest in honey for several months to develop their flavor. Each serving is about 180 calories, assuming you divide the finished plums and honey into 12 portions.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.