Stewed Greengages
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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 paper-bag cookery manual (1911) by Charles Herman Senn, page 43. The excerpt below is the record exactly as published.
Stewed Greengages. Wipe some greengages and stone them if liked, but this is not necessary. Place them in an “Express” paper-bag, which has been previously coated inside with clarified butter ; add sufficient castor sugar to sweeten, also about a gill of water
Cook this with the app: pantry check, scaling, and the assistant.