Steamed Plum Custard
From The bride's cook book, 1915
Serves 6
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.
STEAMED PLUM CUSTARD— Beat 2 eggs slightly, add 1 cup of hot milk and 1 cup of simp from DEL MONTE Canned De Luxe Plums. Put 1 plum in the bottom of each of 6 individual greased molds, pour in custard mixture, cover and steam until firm. Serve plain, or with Plum Pudding-sauce. STEAMED PLUM PUDDING — Mix 2 cups of soft bread cmmbs with 1 cup of stoned DEL MONTE Canned Egg Plums, add V2 teaspoon each of salt, soda, cinnamon, nutmeg and clove, pour over V2 cup of molasses and 1 cup of milk, mix thoroughly and steam in a greased mold 2 hours. Serve with Plum Pudding-sauce. SCALLOPED PLUMS— Mix a cup of DEL MONTE Canned Plums, stoned and cut in pieces, with 1^/^ cups of bread crumbs. Put in a greased baking dish, pour over ^ cup each of sirup from the plums and hot water and bake in a moderate oven 25 minutes. Serve with lemon sauce or Plum Pudding-sauce. JELLIED PLUMS — Dissolve 2 tablespoons of softened gelatin in 1 cup of boiling water, add 1 cup of sirup from DEL MONTE Canned De Luxe Plums
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