Stuffed Prunes
From The Chicago Record cook book (1896).
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
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 one pound of prunes, cover with cold water and soak over night.
- Next morning drain, saving the water.
- Remove the stones from the prunes without spoiling the shape of the fruit.
- Put an almond in each place from which a stone was taken.
- The almonds must be blanched and slightly roasted.
- Add to the water a teaspoonful of vanilla and a half-cup of sugar.
- Bring to a boil and skim.
- Boil two minutes.
- Add prunes;
- when soft lift carefully and put aside to cool.
- A tablespoonful of soaked gelatine may be added while the prunes are hot.
- This will give a creamy, clear sauce.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon
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Colander