Plum Pie (Tourte aux Prunes) a la Europeenne
From The Swedish, French, American cook book, 1918
Serves 8
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.
um Pie ( Tourte aux Prunes ) a la Europeenne Cook two quarts plums and leave until cold. To one and a half cups of the liquid add one tablespoon cornstarch dissolved in half cup liquid
Cook this with the app: pantry check, scaling, and the assistant.