Prune Pie
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Wash the prunes through several waters.
- Put in a preserving kettle in the proportion of two pounds fruit to one pound sugar.
- Pour a quantity of boiling water over them and let them boil at least two hours.
- When they are thoroughly done and the syrup thickens, take from the fire and pour into tin plates, lined with paste.
- Add one teaspoonful of butter.
- Cover with a rich paste and bake.--Mrs.
- S.
- T.
Plating
Cookware for this recipe
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Saucepan
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Kettle