Prune Loaf
From The home science cook book, 1902
Any fruit may be substituted for the prunes.
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 17. The excerpt below is the record exactly as published.
Prune Loaf. One-half poured of prunes; wash, soak, cook in little water until tender enough to remove the stones. Cut each prune into quarters and add one-half cup of sugar. Make dough as for baking-powder biscuits; roll out thin and so that the length is twice the breadth. Spread the prunes over this, keeping within an inch of the edges. Roll like jelly cake, pressing the ends firmly so that the fruit cannot escape. Place the roll in one side of a granite pan, pour over and around it one-half cup of sugar, a pint of hot water, and a tablespoon of butter. Bake, basting frequently and watching closely to prevent burning. Add more water as needed.
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