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Norwegian Prune Pudding

A historical recipe from The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915).

A historical recipe

The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915). Project Gutenberg eBook #26323.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915). Digitised by Project Gutenberg, eBook #26323 (https://www.gutenberg.org/ebooks/26323). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Norway. Associated with Norway by a demonym leading its title: Norwegian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 1 tablespoon lemon juice Pick out

Method

  1. 1/2 lb.
  2. prunes 2 cups cold water 1 cup sugar 1 inch piece stick cinnamon 1 1/3 cups boiling water 1/3 cup corn starch 1 tablespoon lemon juice Pick out and wash prunes;
  3. then soak 1 hour in cold water, and boil until soft;
  4. remove stones;
  5. obtain meat from stones and add to prunes;
  6. then add sugar, cinnamon, boiling water, and simmer ten minutes.
  7. Dilute corn starch with enough cold water to pour easily;
  8. add to prune mixture and cook five minutes.
  9. Remove cinnamon;
  10. mould;
  11. then chill and serve with whipped cream.