Stewed Prunes

Ingredients

• a pound of prunes
• a pint and a half of water
• an inch of lemon rind
• two cloves
• Sweeten the syrup
• thicken it slightly with corn-flour or arrowroot

Method

1. 1

   Simmer the prunes gently in the water in which they were soaked for a couple of hours until soft.

2. 2

   Drain, cool slightly, and place in a glass dish.

3. 3

   Sweeten the syrup and strain it over the fruit.

4. 4

   Serve cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 78. The excerpt below is the record exactly as published.

a pound of prunes, and put them to soak in a pint and a half of water. 3. Put a breakfast-cupful of white haricot beans to soak in cold water to cover them. 4. Clean the pig’s head ( see Note 2, January 8th) ; boil the brine in which the beef was pickled, and when it is cold put the head and feet into it. 5. Boil some eggs hard for breakfast to-morrow. One egg may be allowed for each person. Prepare also (for five or six eggs) half a teacupful of bread-crumbs. 6. If any rice were left, put it on a separate dish, and be careful that the curry does not touch it. A YEAR'S COOKERY. S3 February 27th Breakfast. Luncheon Dinner. Small Soles, Baited. Devilled Eggs. Watercress. Buttered Toast. Dry Toast. Brown and White Bread Liver and Bacon. Stewed Prunes. Kidney Soup. Haricot Mutton. Haricot Beans. Potatoes. Boiled Bice Pudding, made of the remains of the rice and Butter. Biscuits and Milk. left from the curry. Cheese. Marketing, For the Day.— One pound and a half of Sheep’s Liver. (It is not probable that calf’s liver can be procured, therefore sheep’s liver must be used.) Half a pound of streaky Bacon cut into rashers {see January 3rd) ; half an Ox Kidney, or two Sheep’s Kidneys ; Potatoes. For To-morrow. — Two Ox-tails ; a good-sized, tender Neck of Mutton ; one tin of Devilled Turkey and Tongue. (Retail price, Is.) Dried Sprats, one bundle for each person ; a pennyworth of fresh German Yeast ; four-pennyworth of Cream for soup. Breakfast. — Baked Soles ( see January 7th). Devilled Eggs. — Cut the hard-boiled eggs into halves. Take out the yolks, put them into a basin, season them with a little salt and cayenne, and add bread-crumbs to make them crumbly. The quantity of cayenne must be regulated by individual taste ; the more there is used the more devilish the eggs will be. Cut a little piece off the ends of the eggs to make them stand ; fill the hollow places with the prepared yolk, piling it rather high. Place the eggs on a dish, and arrange the watercress between and around them. If liked, finely shred lettuce can be substituted for the watercress. This dish is both pretty and palatable. Biscuits and Milk (June 14th). Luncheon. — Liver and Bacon (January 17th). Stewed Prunes. — Simmer the prunes gently in the water in which they were soaked for a couple of hours until they are quite soft. An inch of lemon rind and two cloves may be stewed with them. Drain them, let them cool a little, and put them into a glass dish. Sweeten the syrup, and thicken it slightly with corn-flour or arrowroot

Cook this with the app: pantry check, scaling, and the assistant.