To Dry Black Peare Plumbs

This recipe was penned in the early 18th century by Elizabeth, Baroness Craven. Her manuscript, compiled just after 1702, is a treasure trove of English upper-class culinary tradition on the eve of the Georgian era. Lebby Craven’s book captures the transition from Renaissance to Enlightenment cooking, a time when sugar was used as both preservative and luxury, and fruit preservation was a marker of social status and culinary skill. Lady Craven’s receipt book includes attributions to other noblewomen and family members, showcasing both her social network and the collaborative nature of culinary knowledge among England’s gentry. Recipes like this one were prized for both their flavor and their impressive longevity—a way to savor summer fruits throughout the winter.

The tools for making this recipe in the 1700s would have included a brass or copper preserving pan for boiling the syrup, a small knife for slicing the plums, and a large sieve or wooden rack for drying the fruit. Baking was done in a brick or earthen oven with careful attention to temperature, often judged by hand rather than thermometer. For coloring, plums would be placed between two pewter dishes and returned to the cooling oven, a technique that intensified their dark hue and achieved the prized 'blue' color. Scalding and washing in boiled, cooled water was as much about improving texture and appearance as it was about hygiene.