[Sca-cooks] Sugar Plums

[Huette von Ahrens]

--- ekoogler1 at comcast.net wrote:

> I don't have it handy right now, but will send
> it off, probably on Monday, but a local paper
> (DC or Richmond, can't remember which)
> published a Victorian Sugar Plum recipe that,
> IIRC, did include prunes...
> 
> Kiri

The 4th recipe down that I furnished includes
prunes.

Huette
> 
> 
> > 
> > --- Jadwiga Zajaczkowa / Jenne Heise
> > <jenne at fiedlerfamily.net> wrote:
> > 
> > > Anybody have any idea whether the plum
> variety
> > > called 'sugar plums' are 
> > > similar to a period variety?
> > 
> > I found only one website that talked about an
> > actual plum called a "sugar plum".
> > 
> > Here is the only description I found:
> > 
> > Mount Lassen Farms Sugar Plums
> > 
> > The Sugar Plum needs no introduction. Its
> > appearance is that of a gigantic purple
> grape. It
> > is one of the few plums with a non-bitter
> skin.
> > Your first bite will give way to an
> incredible
> > fruit full of character. 
> > 
> > Its golden flesh is followed by nature’s
> second
> > honey that comes rushing forward to greet
> your
> > taste buds with every bite. This fruit's
> sugar at
> > harvest ranges from 18% to 25%, and it has
> been
> > said "the rays of the sun have been captured
> and
> > stored beneath the flesh of this singular
> fruit 
> > to only be set free when tasted." 
> > 
> > I am making a guess here, but this sounds
> like
> > a modern, hybridized fruit to me.  I am not
> > sure if there would be a period equivalent.
> > What makes me think this is the claim of the
> > "non-bitter skin".
> > 
> > However, in period, I do believe that the
> > sweet called "sugar plums" was known during
> > the late 16th century.
> > 
> > Here are a variety of non-period "sugar plum"
> > recipes that I have gleaned off the internet.
> > It is amazing how few of them actually use
> plums
> > or prunes in their recipes.
> > 
> > Huette
> > 
> > Sugar plums
> > 
> > Ingredients: 
> > 
> > 1/3 c slivered almonds (2 ounces) 
> > 4 oz dried figs 
> > 2 T unsweetened cocoa 
> > 1/2 tsp ground cinnamon 
> > 1/4 c honey
> > 1 T grated orange zest 
> > 1/2 tsp almond extract 
> > 1/4 c granulated sugar 
> > 
> > Procedure: 
> > 1.  In a small dry skillet over medium heat, 
> > toast the almonds to bring out their flavor. 
> > 2.  Remove from heat. 
> > 3.  Cool. 
> > 4.  Combine figs, cocoa, cinnamon and almonds
> in 
> > a food processor and pulse just until they
> become
> > the size of peppercorns. 
> > 5.  Add honey, orange zest and extract. 
> > 6.  Pulse 3 or 4 times more or until mixed
> in. 
> > 7.  Spread the sugar in a shallow dish. 
> > 8.  Form the dough into 1-inch balls. 
> > 9.  Roll in sugar. 
> > Makes about 2 dozen sugar plums 
> > 
> > Sugar Plums 
> > 
> > 2 cups whole almonds
> > 1/4 cup honey
> > 2 teaspoons grated orange zest
> > 1 1/2 teaspoons ground cinnamon
> > 1/2 teaspoon ground allspice
> > 1/2 teaspoon freshly grated nutmeg
> > 1 cup finely chopped dried apricots
> > 1 cup finely chopped pitted dates
> > 1 cup confectioners sugar
> > 
> > Preheat oven to 400 degrees. Toast almonds in
> > oven, 10 minutes; cool, finely chop. Combine
> > honey, orange zest, cinnamon, allspice &
> nutmeg 
> > in a bowl. Add almonds, apricots & dates; mix
> > well. Pinch off rounded teaspoon-size pieces
> of
> > mixture & roll into balls. Roll balls in
> sugar;
> > refrigerate on waxed paper in airtight
> containers
> > for up to 1 month. 
> > 
> > Sugar Plums
> > 
> > 1 cup butter
> > 1/2 cup powdered sugar
> > 1 1/2 teaspoons vanilla extract
> > 2 cups all-purpose flour
> > 1 teaspoon baking powder
> > 1/2 teaspoon salt
> > 1/2 cup ground walnuts
> > 1/4 cup quick rolled oats
> > 30 maraschino cherries 
> > 
> > In a large bowl, beat butter, sugar and
> vanilla
> > until creamy. In a separate bowl sift
> together
> > flour, baking powder and salt. Add to creamed
> > mixture and mix thoroughly. Stir in walnuts
> and
> > rolled oats. Dough may be a little stiff.
> Shape
> > into balls around cherries.  Bake on lightly
> > greased cookie sheets at 325*F for 15
> minutes;
> > cool slightly on wire rack. Roll in powdered 
> > sugar while still warm. Makes about 30
> cookies
> > 
> > Sugar Plums
> > 
> > 1 cup raisins 
> > 1 cup bite-size pitted prunes 
> > 1 cup pitted dates 
> > 1 cup currants 
> > 1 cup candied cherries, dried cherries or
> dried
> > cranberries 
> > 1 cup walnuts 
> > 1/2 to 3/4 cup confectioner’s sugar
> > Granulated sugar
> > Using a food processor, grind the fruit and
> nuts
> > and mix well. Work into the mixture as much
> > confectioner’s sugar as it takes to form
> 1-inch
> > balls. Roll balls in granulated sugar and
> > refrigerate in single layers between sheets
> of 
> > wax paper in airtight containers for up to 1
> > month.
> > Yield: 4 1/2 dozen
> > 
> > Sugar Plums
> > 1/2 cup dried apricots 
> > 1/2 cup pecans 
> > 1/4 cup plus 4 tbsp grated coconut, divided
> > 1/4 cup golden raisins 
> > 1/4 cup dried apples 
> > 2 tbsp kirsch liqueur
> > In a food processor, fitted with steel
> chopping
> > blade, finely chop apricots, pecans, 1/4 cup
> plus
> > one tablespoon of the grated coconut, raisins
> and
> > apples. With the motor running, add the
> kirsch 
> > and blend the mixture for 5 seconds.  Form
> the
> > mixture into 3/4-inch balls, pressing each
> one
> > firmly into shape. Roll the balls into
> remaining 
> > 3 tablespoons grated coconut in a shallow
> bowl,
> > coating them evenly. These treats will keep
> in an
> > airtight container for up to 2 weeks or can
> be
> > frozen for several months.
> > 
> > Sugar Plums
> > 
> > 1 tin sweetened condensed milk
> > 2 small pkg. strawberry jello
> > 1 1/2 c. coconut
> > 1 c. fine vanilla wafer crumbs
> > strawberry jello powder
> > whole cloves
> > 
> > Mix first four ingredients. Form into one
> inch
> > balls.  Roll in additional jello powder.
> Press 
> > one clove into each ball.  Store in fridge. 
> > 
> > Tante Marie's Sugar Plums
> > 
> > 1/4 lb. (1/2 cup) butter
> > 1/8 tsp. salt
> > 1 1/2 cups confectioners sugar
> > 1 tsp. grated orange rind
> > 3/4 cups walnuts, finely chopped
> > 1-1/2 large pkgs. pitted dates
> > brandy (optional) 
> > Cream together the butter, salt, and the
> > confectioners sugar until very light and
> fluffy.
> > Add the orange rind and the walnuts and a
> little
> > brandy if you wish. (You may need a little
> more
> > sugar if you use brandy.) Make a slit in each
> > date, fill each date with this butter
> mixture.
> > Roll in granulated sugar and allow to dry 4
> to 5
> > hours before storing wrapped in colorful
> paper. 
> > 
> > 
> > =====
> > Blessed are they who can laugh at themselves
> for they 
> > shall never cease to be amused.
> > 
> > 
> > 	
> > 		
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=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.


		
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