Plum Catsup
Stew plums until soft, rub them through a colander, six pounds plums to three pounds sugar; cinnamon, cloves and allspice to taste.
Cook one hour and bottle when cool.
Four hundred recipes from Auburn, New York, 1881 — the oldest cookbook here, and the only one written by a woman for herself.
Stew plums until soft, rub them through a colander, six pounds plums to three pounds sugar; cinnamon, cloves and allspice to taste.
Cook one hour and bottle when cool.