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Prunes in Cherry Brandy
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 351. The excerpt below is the record exactly as published.
Prunes in Cherry Brandy. — Choose a pound jar of the best French plums (prunes), and get a pint bottle of good cherry brandy. Put the prunes in an enamelled saucepan with as much light claret as will cover them, a blade of cinnamon, the zest and juice of one lemon, and two ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.