Max Miller of Tasting History prepared Victorian sugar plums, a candied confection that does not contain any plums whatsoever. He faithfully followed directions from a 1865 recipe, although he ...

Make the filling: In a bowl, toss the plums with the sugar and cornstarch ... In a food processor, pulse the flour with the cornmeal, sugar, candied ginger, baking powder and salt.

Cut the plums in half and set aside. Simmer the sugar, water and vanilla until syrupy but not thick. Add the plums and simmer for 5 minutes. Turn off and allow to cool and cook through in the liquor.