Recipe Manuscript

To Drie Plums Mrs Carys

Name: To Drie Plums Mrs Carys
Prep time: PTPT30M
Cook time: PTPT2H
Yield: 10
Cuisine: European
Ingredients: 1 kg plums, fresh (or substitute other stone fruits such as apricots if plums unavailable); 500 g granulated sugar; 1.7 liters water

1673

From the treasured pages of Receipt book of Penelope Jephson

Written by Penelope Patrick

Renaissance (1400 - 1700)European Intermediate Dessert Snack

Original Recipe • 1673

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Drie Plums Mrs Carys

"After the plums bee stoaned take halfe the waite of ym in suggar & to a pound of suggar take a quart & a pint of have watter meete the suggar & yr lay the plums one by one in it & soe boyle them very softly for feare the skyn shud breake it is best to boyle them but halfe a nufe att first & ym stand still the next day when they are couled lay them one a syve & lett them not touch one the other & soe set ym into an oven when it is warme till they be halfe drye then dipp a cloth in scalding watter & weype them then set them in the oven againe & drie them upps"

Note on the Original Text

Recipes from this period were written in a conversational and instructive style, meant to guide rather than measure. Spelling was fluid ('stoaned' for 'stoned', 'boyle' for 'boil', 'att' for 'at'), reflecting the lack of standardization in English orthography. Directions focus on sensory cues ('boyle them very softly', 'set into the oven when it is warme'), trusting the cook's experience and judgement.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Penelope Jephson - Click to view recipe in book

Title

Receipt book of Penelope Jephson (1673)

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

Writer

Penelope Patrick

Era

1673

Publisher

Unknown

Background

Step back into the sumptuous kitchens of the late 17th century with Penelope Patrick’s culinary collection—a feast of historic recipes, secret tips, and the irresistible flavors of Restoration England all bound together in a handwritten treasure.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe for dried plums hails from the late 17th century, recorded by Penelope Patrick around 1671–1675. At the time, preserving fruit was essential for making use of seasonal abundance before the advent of refrigeration. Such sugar-based preserves were the domain of well-to-do households, reflecting both status and culinary sophistication. The recipe writer, 'Mrs Carys', likely refers to a family or household cook skilled in such arts, working within the domestic sphere of Restoration England.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the day, the cook would have used a large cauldron or copper preserving pan over an open hearth to simmer the plums in syrup. Plums would be lifted out with wooden spoons or slotted ladles. To dry them, sieves or woven racks would be employed, set near the gentle residual heat of an oven—often the brick bread oven after baking, as it cooled. Muslin or linen cloths would serve to wipe excess syrup from the plums.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

2 hrs

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

2.2 lbs plums, fresh (or substitute other stone fruits such as apricots if plums unavailable)
1.1 lbs granulated sugar
7 1/4 cups water

Instructions

To recreate Mrs.
Cary's dried plums today, begin by pitting your plums.
Weigh them, and measure out half their weight in granulated sugar.
For every 1 pound of sugar, mix 7 1/4 cups of water (about 3 quarts), bringing it to the boil until the sugar dissolves.
Gently add the plums one by one into the simmering syrup, taking care not to break their skins.
Simmer softly for a short time—no more than half the usual time plums take to soften, to avoid overcooking.
Remove from heat and leave the plums to cool and rest overnight in their syrup.
The next day, carefully lift the plums out and set them on a wire rack lined with a sieve or baking rack, making sure none touch.
Place in a warm oven (about 195°F, no hotter) for an hour or two to half-dry.
Briefly dab each plum with a clean cloth dipped in hot water to remove excess syrup, then return to the oven to finish drying until they reach your desired consistency.

Estimated Calories

170 per serving

Cooking Estimates

It will take about 30 minutes to prepare the plums and syrup, plus 10 to 15 minutes for simmering. The rest of the time is spent soaking overnight and drying them in the oven. Each serving is about 100 grams of finished dried plums and has roughly 170 calories.

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.