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Stewed Prunes
From Lessons in cooking through preparation of meals, 1912
Serves 4
Long, slow cooking retains the fruit's natural sweetness.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 14. The excerpt below is the record exactly as published.
STEWED PRUNES CORN FLAKES — CREAM AND SUGAR FRENCH TOAST SYRUP COFFEE Stewed Prunes Wash the prunes well, cover with cold water
Cook this with the app: pantry check, scaling, and the assistant.