Prune and Olive
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 7. The excerpt below is the record exactly as published.
PRUNE AND OLIVE Stone equal numbers of large prunes and ripe or green olives ; fill the olives with cut-up sardine or anchovy and capers ; stuff the prunes with the olives and enfold each in a thin strip of bacon
Cook this with the app: pantry check, scaling, and the assistant.