Recipe help?

[tudorpot]

I wonder if anyone on my flist might be able to do a quick translation for me. I have cooked this from another translation, however there is some question about the main ingredient. One person said plums, another said cherries. I used plums.

Rumpolt Confect 23. Ungarische Pflaumen Confect / es sei wei? oder
braun. Nimm die sauren Weichesl / und

Comments

[sabrebabe]

My German is poor at best, but I see nothing about cherries. It does sound more like plums. I can't translate it, but I just skim it for words I know and kinda guess from there. Sorry. :(

[sabrebabe]

Oh, and Pflaumen is plums.

[tudorpot]

Thanks, I had checked last year, but wanted some outside input.

[pigwidgeon37]

*crawls out from under rock

[tudorpot]

Glad this pulled you out from under a rock, we've been concerned as you haven't posted for ages.
Why do translation sites say pflaumen are plums? When you say cherries?

http://en.wiktionary.org/wiki/Pflaume
Etymology[edit]
From Old High German pfrūma, from Latin prunum.
Pronunciation[edit]
IPA(key): /ˈpflaʊ̯mə/ (standard)
IPA(key): /ˈflaʊ̯mə/ (most speakers in northern and central Germany)
Noun[edit]
Pflaume f (genitive Pflaume, plural Pflaumen)
plum
(regional) damson
Usage notes[edit]
In many parts of Germany, especially the North, no distinction is made between the round, crisp plum (Pflaume) and the oval, mellow damson (Zwetschge or Zwetsche).

[pigwidgeon37]

Yes I know it's strange -- the title says plum but the recipe says sour cherries. It would, of course, work with both, but "brown or white" clinches it, since there are white-ish sour cherries but no such plums. Besides, plums aren't juicy enough to be processed this way; they would just burn.
*nods to what Dicky says re. fruit cheese* -- I'm not sure whether the expression would be used -- in German -- with regard to sour cherries, but there definitely is quince cheese made the same way

[tudorpot]

I used another translation to make this last fall. Don't know why I didn't ask for your help a the time. I had a pile of green plums that needed to be cooked.
I put the plums, cut in half, with pits still in, in a pot with the sugar and put it on very low heat. After two hours, it had cooked down, at that point I forced the stuff through a sieve, to remove the skin and pits. Keeping the pits and skin helps provide more pectin. My plums had plenty of water in them. Then I put it back in the pot and added the spices, cooked it a little longer and then bottled it. If it wasn't so damn expensive to post, I'd send you a jar.