Stuffed Prunes
From True food values and their low costs, 1916
Presented as published in 1916. 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 True food values and their low costs (1916) by William S. Birge, page 44. The excerpt below is the record exactly as published.
Stuffed Prunes Wash large and perfect prunes in warm water. Steam one hour, then remove the stones. Stuff with half a date each, some English walnuts chopped fine, and a little powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.