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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 2 ingredients

  1. One pound prunes
  2. three tablespoonfuls sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • 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

  1. One pound prunes, grated rind of lemon, a little cinnamon and allspice, three tablespoonfuls sugar;
  2. wash the prunes, put into a stewpan with the spices and sugar;
  3. cover well with cold water;
  4. cover the stewpan and boil till soft;
  5. serve warm or cold.

Plating

Cookware for this recipe

  • Saucepan
  • Grater
Source not stated by archive.org
Credit

From The Chicago Record cook book (1896), printed page 180, digitised by the Internet Archive: https://archive.org/details/chicagorecordcoo00ches

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.