Prune and Nut Salad
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- one-half pound prunes
- one cup whipping cream
- one-half teaspoon each salt
- two tablespoons lemon juice
- one and one-half tablespoons Sherry wine slowly
Possible health benefits
General information, not medical advice.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Method
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- Buy very select prunes for this purpose (tins holding one or two pounds are best), cook prunes in the usual way, letting the liquor evaporate during the latter part of cooking.
- Prunes should not be as well done as when serving them as sauce.
- Drain prunes from the liquor and chill them.
- Remove the stones carefully, cut prunes in five pieces lengthwise.
- Cut pecan nut meats in four pieces lengthwise.
- Mix prunes and nut meats, sprinkle with salt and paprika.
- For one-half pound prunes and one-fourth pound shelled nut meats allow one cup whipping cream.
- Whip cream until solid, season with one-half teaspoon each salt and paprika;
- add two tablespoons lemon juice and one and one-half tablespoons Sherry wine slowly, while beating constantly.
- Mix two-thirds of the cream with the prunes and nuts.
- Arrange the heart leaves of lettuce on cold, individual salad plates, pile some of the mixture in each and mask with remaining whipped cream.
- Arrange three pieces of prunes on top of each portion, radiating from center, and place a cherry or strawberry on top of each.
Plating
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