"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

PLUM DUFF - Pauline Yost Beresford Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for PLUM DUFF - Pauline Yost Beresford, by , is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, February 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 Eggs
1 c. Brown Sugar
1/2 c. Shortening melted.
2 c. Prunes, drained
1 c. Flour
1/2 tsp. Salt
1 tsp. Baking Soda

Directions:
Directions:
Cook prunes in 2 c. water until soft. Drain and cool. Beat eggs and blend in brown sugar and shortening and prunes. Add flour, salt and soda. Pour into 1 quart mold and steam 1 hour. Serve with Creamy Sauce.

CREAMY SAUCE:
In top of double boiler bet 1 egg. Blend in 1 C. Powdered sugar and 1/2 C. Butter and 1 tsp. Vanilla. Keep hot.

Number Of Servings:
Number Of Servings:
6

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

150W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!