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Dry plum


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Dry plum. Wash the dry plum a few times in warm water, then boil it; once boiled, pass through a strainer the water, pour cold water onto it, or you can wait for it to cool. Take out the seeds, slice it, put it into a clean pan or pot, add some honey, black pepper, saffron, carnation, two or three eggs and you can also add a bit of butter. Cook this plum with the spices. You can also make cakes, strudels or doughnuts from this plum.

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