Stuffed Prunes
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
No method was recorded for this recipe.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 136. The excerpt below is the record exactly as published.
Stuffed Prunes. Take French prunes and soak 2 hours in cold water^ then boil until soft enough to remove seed. Stone and pour over sherry wine ; let remain several hours ; then stuff with chopped pecans and chop- ped marshpaallows. Roll in pulverized sugar and sprinkle sugar thickly on top after placing on flat dish. Place six prunes on each plate and serve with sweetened whipped cream.
Cook this with the app: pantry check, scaling, and the assistant.