Take your plummes when full ripe and put them in a porringer and set
them over the fire and stir them continually with a Spoon and when they
begins to brake and be soft take them out and pick off all their skins
stalks and stones very clean when you have done so sett them on the
fire again still stirring till such time all the moisture be almost
dryed up and the plum stuff be pretty stiff then take it off the fire
so let it stand till it cold then take double refined Sugar and put to
the plumme stuff and take as much Sugar as will make it paste and rowle
it and worke it together and let it be as thick as paste then rowle it
in works as you do gimbols in what faishon you please you need not oven
them they will be dry of themselves.