Ingredients
- a quart of ripe plums
Directions
1
Stone a quart of ripe plums; first stew and then sweeten them. Cut slices of bread and butter and lay them in the bottom and around the sides of a large bowl or deep dish. Pour in the plums boiling hot, cover the bowl and set it away to cool gradually. When quite cool, send it to the table and eat it with cream.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg