Stuffed Prunes
From The Toronto Cook Book, 1915
Serves 6
Stewed figs mixed the same way make a dainty filling.
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 48. The excerpt below is the record exactly as published.
Stuffed Prunes Soak prunes in cold water for about five or six hours and then steam them until tender ; cut an opening on one side of each prune and remove stones for filling; use cream cheese mixed with chopped nuts or cloves, finely minced celery and apples
Cook this with the app: pantry check, scaling, and the assistant.