Prune Salad a la Florence

Ingredients

• one pound of prunes
• two quarts of water
• the juice of a lemon
• a half cup of sugar
• a quarter pound of Philadelphia cream cheese
• one spoon of butter
• one spoon of whipped cream
• unpeeled red apples

Method

1. 1

   Soak prunes, then cook in water until done.

2. 2

   Add lemon juice and sugar, then cool.

3. 3

   Stuff prunes and glaze with aspic.

4. 4

   Arrange apple slices on lettuce and place prunes beside them, garnishing with pepper strips.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 39. The excerpt below is the record exactly as published.

Prune Salad a la Florence ' Salads de Pruneaux a la Florence Secure very large prunes; wash them, let them soak for a few hours. Put one pound of prunes in two quarts of water; let them cook slowly until they are done; add the juice of a lemon, the rind, and a half cup of sugar, let them cook again in their juice. Let stand until cold, when cold open the prunes on the side; remove the stone and stuff; glaze the prunes with some aspic on both sides of the filling and around in between the prunes and the filling put a fine strip of Spanish pepper. Slice unpeeled red apples in thin slices; with a small cutter cut out the hard part of the center from each, spread with mayonnaise; arrange crisp lettuce in the form of a ring on a platter; on top of the lettuce place the slices of apples which should be all uniform size. Place the prunes one on each side of apple and in the center fill with Aurorian sauce; garnish with the heart of the lettuce and with long streamers of cut Spanish pepper in between each prune across the bed of lettuce. Filling. Stir one spoon of butter to a cream ; add to it a quarter pound of Philadelphia cream cheese, cayenne pepper and salt; when mixed add one spoon of whipped cream

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