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Prune and Nut Salad
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 113. The excerpt below is the record exactly as published.
PRUNE AND NUT SALAD. Soak prunes and bring them to the boiling point, then cool and carefully remove the stones. Fill the cavities with nut meats of any sort — walnuts, blanched almonds, or pecans are best. Serve 4 or 5 prunes to each person in a nest of lettuce leaves with French dressing. FRUIT SALAD WITH PRUNES.
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