Fruit Butter

Ingredients

• *A Cup Drained Cooked Prunes
• ^ Cup Figs
• •/2 Cup Raisins
• •/4 Cup Dates
• •/4 Cup Nut Meats
• V Tablespoon Lemon Juice
• 2 Tablespoons Prune Juice
• >4 Teaspoon Salt

Method

1. 1

   Wash fruit, seed dates and raisins; put all fruit and nuts through a food chopper.

2. 2

   Add lemon juice, prune juice, and salt.

3. 3

   Mix well.

Nutrition per serving

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 96. The excerpt below is the record exactly as published.

•/s Cup Nut Meats '/s Teaspoon Salt Soak the prunes in water for a few hours before cooking. Cook slowly until very tender. Sweeten with corn syrup just before removing from the fire. Re- move stones; rub prunes through coarse sieve; add lemon juice, salt and chopped nut meats. (Makes ^ cup — enough for 15 large, or 30 small sandwiches.) DRIED APRICOT CONSERVE Yz Pound (1 2-3 Cups) Dried Aprleots 2 Cups Cold Water 1 Cup Raisins Juice 1 Lemon 1 Orange 1/2 Cup Nutmeats 1 Cup Light Corn Syrup Soak apricots over night in cold water. When soaked add raisins, lemon juice, orange sliced very thin and cut in small pieces, and corn syrup. Bring to boiling point and simmer for about an hour and a quarter. Add nuts 15 minutes before taking from fire. (Makes 1% quarts.) APRICOT BUTTER Vz Cup Dried Apricots, Soaked and Drained 2 Tablespoons Orange Juice 1/2 Cup Ground Cocoanut 1/2 Cup Chopped Nuts 1 Tablespoon Lemon Juice Vz Teaspoon Grated Lemon Rfnd Yz Teaspoon Grated Orange Rind Put fruit, cocoanut and nuts through food chopper; mix well with lemon juice, orange juice and grated rind. (Makes 1 cup — enough for 30 sandwiches.) 125 BRIDE'S COOK BOOK FRUIT BUTTER SPECIAL RECIPES *A Cup Drained Cooked Prunes ^ Cup Figs •/2 Cup Raisins ■A Cup Dates Y4. Cup Nut Meats V Tablespoon Lemon Juice 2 Tablespoons Prune Juice >4 Teaspoon Salt

Cook this with the app: pantry check, scaling, and the assistant.