The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough The recipe was to be printed for the last time that year “To counter anticipated protests,” Ms
The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.
Original Plum Torte - Sis. Boom. Blog!
Sacher Torte Recipe - NYT Cooking, sacher
Search products_Wholesale Fresh Black Plum From High Quality From
Famous NY Times Plum Cake (Torte) Recipe
Olive Oil Plum Cake Recipe - NYT Cooking, plum cake
73 Cooked Fruit Desserts ideas desserts, fruit desserts, food
We ate our way around the CJ Cup. Here's what we loved
New York Time's Original Plum Torte — A for Appetite
Best Plum Torte Recipe - How to Make Marian Burros' Purple Plum
Original Plum Torte of The NEW YORK TImes, PDF
