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Pluma Moos

This particular recipe was taken from "Off the Mountain Lake Range" recipe book published in Mt. Lake, Minnesota. It states: "According to the long-standing custom, moos was made every Saturday to be eaten for that day's supper or for Sunday dinner, to be served hot or cold as preferred by the family. Moos, cold meat and fried potatoes quite regularly made up the Sunday noon meal." For our family, we had pluma moos, cold meats or cheese and zwieback on Sunday evenings. I loved it.


Ingredients:

Instructions:

  1. Simmer fruit and spices in water until fruit is done.
  2. Add thickening of cream, sugar and flour. To prevent curdling, sugar may be added last.
  3. If less rich moos is desired, use water instead of cream.
  4. Can be eaten warm or cold.