Peach and Plum Cream

Ingredients

• half dozen peaches
• half dozen plums
• 2 tablespoons butter
• half cup powdered sugar
• 2 tablespoons thick cream
• 2 tablespoons sherry

Method

1. 1

   Take half dozen peaches and half dozen plums; cook them as you would for canning.

2. 2

   While cooking, cream 2 tablespoons butter; beat in by degrees half cup powdered sugar, two tablespoons each of thick cream and sherry.

3. 3

   Beat long and hard.

4. 4

   Just before serving stand bowl over hot water and beat sauce until it looks creamy, but is not hot enough to melt the butter.

5. 5

   Now take the fruit out of syrup, put into a glass fruit dish, and put the cream over it.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 117. The excerpt below is the record exactly as published.

PEACH AND PLUM CREAM. Mrs. A. R. Slernitzauer, 462 N. Fremont avenue, Los Angiles.— Take half dozen peaches and half dozen plums; cook them as you would for canning. "While cooking, cream 2 table- spoons butter; beat in by degrees half cup powdered "ugar

Cook this with the app: pantry check, scaling, and the assistant.