Restoring Dried Fruits and Vegetables
From Principles of cookery, 1910
Prunes, apricots, peaches, apples, pears and vegetables are treated in this way.
Presented as published in 1910. 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 Principles of cookery (1910) by Anna Barrows, page 81. The excerpt below is the record exactly as published.
cover with cold water, leave for half an hour, then wash thoroughly, inspecting each portion and drain. Again cover with cold water and soak 12 to 24 hours
Cook this with the app: pantry check, scaling, and the assistant.