Prunes a la Chasseur
From Culinary jottings, 1885
Slightly stewing prunes first helps them absorb the liqueur faster.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 251. The excerpt below is the record exactly as published.
Prunes a la Chasseur. A dish for dessert that is generally speaking popular. Buy a glass jar of the best French braudy."^' '" ""^^''^ plums, (prunes) and a bottle of good cherry brandy
Cook this with the app: pantry check, scaling, and the assistant.