Prunes with Beef Heart
From The bride's cook book, 1915
Serves 2
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.
PRUNES WITH BEEF HEART— Drain, remove stones, and chop IV2 cups (l^ can) of DEL MONTE Prepared Prunes. Trim the beef heart, pour boiling water over it, and allow to stand for 10 minutes. Dredge the heart with flour, brown in a little fat, place in a kettle, cover with boiling water, add prunes and seasonings, and cook slowly until tender. Remove to serving dish, thicken the stock containing prunes and pour around it. SPICED PRUNES — Bring Vz cup each of com sirup and vinegar, and 1 teaspoon each of cinnamon and cloves to the boiling point. Drain and add 1 cup (% can) of DEL MONTE Prepared Prunes and boil gently for 15 minutes. Serve cold with meat. STRAMED PRUNE PUDDING — Mix 1 cup of bread crumbs, 1 tablespoon of melted fat, 1 cup (% can) of DEL MONTE Prepared Prunes drained, stoned and chopped; measure and mix 2 teaspoons of baking powder, Vz teaspoon of cin- namon, 4 teaspoon of cloves, % 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
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