Plum Pudding-Sauce
From The bride's cook book, 1915
Serves 6
If using sirup from De Luxe Plums, reduce sugar to 1 tablespoon.
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 118. The excerpt below is the record exactly as published.
PLUM PUDDING-SAUCE— Heat 1 cup of sirup from DEL MONTE Canned Egg or Green-Gage Plums, add 3 tablespoons of sugar or 4 tablespoons of com sirup, and 1 tablespoon of cornstarch moistened with 2 tablespoons of cold water
Cook this with the app: pantry check, scaling, and the assistant.