Plum Pie (Tourte aux Prunes) a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 564. The excerpt below is the record exactly as published.
Plum Pie ( Tourte aux Prunes) a la Ericsson Hammond Cook the plums and leave until cold. Line a pie plate with puff pastry, fill with beans, make a cover from the pastry, put on, and bake. When done, remove the cover and beans, fill. To one and a half cups of the liquid the plums have cooked in add one tablespoon cornstarch dissolved in half cup water
Cook this with the app: pantry check, scaling, and the assistant.