PLUM SAUCE
When made from ripe plums, take, say, a pound, and place them in a stew-pan with a very little water and a quarter of a pound of sugar. Take out the stones and crack them. Throw the kernels into boiling water so that you can rub off the skin, and add them to the sauce after you have rubbed the stewed plums through a wire sieve.
To make plum sauce from dried French plums proceed exactly as in making Prune Sauce. (See PRUNE SAUCE.)
Back to index of vegetarian recipe categories
From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
