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Norwegian Prune Pudding

A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).

A historical recipe

The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.

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 Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). 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 over

Method

  1. ½ lb.
  2. prunes 2 cups cold water 1 cup sugar 1 inch piece stick cinnamon 1⅓ cups boiling water ⅓ cup corn-starch 1 tablespoon lemon juice Pick over and wash prunes, then soak one hour in cold water, and boil until soft;
  3. remove stones, obtain meat from stones and add to prunes;
  4. then add sugar, cinnamon, boiling water, and simmer ten minutes.
  5. Dilute corn-starch with enough cold water to pour easily, add to prune mixture, and cook five minutes.
  6. Remove cinnamon, mould, then chill, and serve with cream.