Rice Cup with Plums
From The bride's cook book, 1915
Serves 1
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.
RICE CUP WITH PLUMS — Line small individual molds with rice, place a DEL MONTE Canned Egg Plum in each, cover with rice, pack tightly and steam 15 minutes
Cook this with the app: pantry check, scaling, and the assistant.