Stewed Prunes
From Wholesome cookery, 1887
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 54. The excerpt below is the record exactly as published.
Stewed Prunes. Half a pound of prunes, 2 teacupfuls of water, 1 wine-glassful of claret or other wine, ounces of sugar, a little lemon-peel
Cook this with the app: pantry check, scaling, and the assistant.