Prune Cookies
From The bride's cook book, 1915
Serves 1
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 The bride's cook book (1915) by Edgar William Briggs, page 120. The excerpt below is the record exactly as published.
teaspoon of salt, add to % cup of milk, mix thoroughly with the prune mixture, pack in a greased mold, and steam for 1 hour over boiling water. Serve with a sauce made by adding y-2. cup of com sirup to % cup of hot sirup from the prunes and the juice of 1 lemon. If the crumbs are very coarse and dry use % cup of milk in place of '^k cup. PRUNE COOKIES— Mix 1 beaten ^^^, 1 tablespoon of melted fat, V^ tea- spoon o^ salt, 1 cup of coconut, Vt. cup of DEL MONTE Prepared Prunes, drained, stoned, and cut in pieces, l^ cup of chopped nuts, and 1 teaspoon of lemon juice
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