Recipe Manuscript

To Preserve Damsons Or Other Plumbs For Tarts &C

Name: To Preserve Damsons Or Other Plumbs For Tarts &C
Prep time: PTPT15M
Cook time: PTPT1H30M
Yield: 12
Cuisine: European
Ingredients: 1.35 kg damsons (or substitute with small plums); 900 g granulated sugar (white sugar, or caster sugar); Optionally, 1.35 kg sugar if preserving for long-term storage

1687

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Beginner Dessert Snack Other

To Preserve Damsons Or Other Plumbs For Tarts &C

Original Recipe • 1687

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Preserve Damsons Or Other Plumbs For Tarts &C

"To three pound of damsons 2 pound of the best powder sugar putt your plumbs into a potther & putt ye sugar on the topp & no water in them, sett ye pott over a soft fire & let them stew till they be a little tender & ye surrup pretty thick then sett them so again the next day then if they be very soft they are enough if you would have them keep till the next year you must putt the whole weight in sugar & when they begin to cane or scum renew them as before"

Note on the Original Text

This recipe is written in an early Modern English style, with spelling that reflects the period's lack of standardization ('plumbs', 'pott', 'sett', 'surrup'). Instructions are direct, assuming a certain level of kitchen skill and knowledge. Quantities and times tend to be approximate, relying on the cook’s experience to judge when the fruit and syrup are 'tender' and 'pretty thick.' The recipe also instructs on how to prevent spoilage by reheating if any scum or signs of fermentation appear—a nod to the realities of food preservation before reliable canning and refrigeration.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1687)

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

Writer

Unknown

Era

1687

Publisher

Unknown

Background

A charming culinary manuscript from the late 17th century, brimming with recipes that blend hearty tradition and a dash of Restoration-era flair. Perfect for those seeking a taste of historic feasts and flavorful ingenuity.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the late 17th century, a period when sugar was both a luxury and a prized method for preserving seasonal fruit for enjoyment throughout the year. Recipes like this were often handwritten in family recipe books, passed from generation to generation as culinary heirlooms. Damsons and plums were popular fruits for preserving due to their natural tartness, which complemented the sweetness of sugar. Such preserves were essential not only as sweet treats but as important ingredients for tarts and other puddings during the winter months, when fresh fruit was scarce.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the 1600s, cooks used earthenware or pottery pots for gentle cooking over a hearth or open flame. The 'soft fire' mentioned refers to placing the pot over glowing embers rather than a fierce heat. Large wooden spoons or paddles were used for stirring, while preserving would be done in ceramic or glass jars, sometimes sealed with parchment and bladder or wax. Tongs or wooden pokers helped manage pots in and out of the fire. No specialized sugar thermometers were available; the cook judged readiness by look and feel.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

1 hr 30 mins

Servings

Ingredients

3 lbs damsons (or substitute with small plums)
2 lbs granulated sugar (white sugar, or caster sugar)
Optionally, 3 lbs sugar if preserving for long-term storage

Instructions

To make preserved damsons (or other plums) suitable for tarts and desserts: Weigh out 3 lbs damsons and 2 lbs of high-quality granulated sugar.
Place the damsons in a heavy-based saucepan or Dutch oven, then sprinkle the sugar evenly over the top.
Do not add any water.
Set the pot over a low heat and allow the fruit to gently stew until tender and a thick syrup forms—this may take 30-45 minutes.
Alow to cool, cover, and leave overnight.
The next day, reheat gently without stirrring until the fruit is very soft and the syrup thickens further.
If you wish to preserve the fruit for up to a year, use equal weights of sugar and damsons (3 lbs each).
Store in sterilized jars, covering the fruit completely with syrup.
Occasionally check for spoilage (such as fermentation or mold); if any forms, reheat the preserves as before.

Estimated Calories

150 per serving

Cooking Estimates

You will need about 15 minutes to prepare the damsons and sugar, and about 1 hour and 30 minutes total cooking time over two days. Each serving contains around 150 calories, and the recipe makes about 12 servings.