A Plum Charlotte
A historical recipe from Directions for Cookery, in its Various Branches, by Eliza Leslie (1840).
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A historical recipe
Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Project Gutenberg eBook #9624.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Stone a quart of ripe plums, and stew them with a pound of brown sugar.
- Cut slices of bread and butter and lay them in the bottom and round 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 cold, send it to table, and eat it with cream.
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Mixing bowl
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Chef's knife