plum-kernels

Updated: May 4, 2025

Plum marmalade may be made in this manner, flavouring it with pounded plum-kernels. Take fine juicy free-stone peaches and pare and quarter them. Scald them in a very little water, drain and mash them, and squeeze the juice through a jelly-bag. To every pint of juice allow a pound of loaf-sugar, and a few of the peach-kernels.

Eliza Leslie - Directions for Cookery, in its Various Branches