Stewed Prunes
From The Chicago Record cook book (1896).
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A historical recipe
The Chicago Record cook book, by Chesbrough, Mary Mott, [from old catalog] ed (1896).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
1
1 ingredient
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one pound of prunes
Cook safely
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Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Wash, then put to soak one pound of prunes in just enough water to cover them over night.
- In the morning put them on to stew in the water they were soaked in;
- add the rind of a lemon cut into small thin strips, and let them stew gently till tender.
- Add one teacupful of sugar just before they are done;
- they will take about thirty minutes to stew.
- The addition of the lemon rind is a great improvement.
- One pound will make two nice dishes, fully enough for two mornings.
Cookware for this recipe
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Chef's knife