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Plum Pie

A historical recipe from The royal baker and pastry cook, by Royal Baking Powder Company (1902).

A historical recipe

The royal baker and pastry cook: A manual of practical cookery, by Royal Baking Powder Company (1902). Project Gutenberg eBook #73744.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The royal baker and pastry cook, by Royal Baking Powder Company (1902). Digitised by Project Gutenberg, eBook #73744 (https://www.gutenberg.org/ebooks/73744). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Paste, 5, 3 cups plums;
  2. simmer in water, cover with 1½ cups sugar, until tender.
  3. Line pie-plate with the paste;
  4. wet edges;
  5. cover;
  6. wash with egg;
  7. bake in quick oven 20 minutes.