EDMONDS’ CUSTARD, WITH STEWED PRUNES AND FIGS.
Barely cover fruit with water, and sugar to taste. Simmer till tender (with no addition of water), then serve either hot or cold, with custard.
(To make custard, see [page 41]).
Barely cover fruit with water, and sugar to taste. Simmer till tender (with no addition of water), then serve either hot or cold, with custard.
(To make custard, see [page 41]).