* moderate oven – a moderate oven is about 350-400 degrees Fahrenheit.Ĭook prunes with a small amount of water and rub through a colander. Serve hot or cold with plain or whipped cream. Bake in a moderate oven* for twenty minutes, or until the mixture is firm.

Mix all the ingredients, pour into a buttered baking-dish and place the baking-dish in a pan of hot water. To one cup cooked prunes, seeded and chopped, add one-half cup sugar, one cup chopped nuts, one-half cup milk or prune water, one teaspoon vanilla, one tablespoon melted butter, three crackers, rolled fine, one teaspoon baking powder, and salt to taste. Add one cup water, one-fourth cup vinegar, one cup brown sugar, one piece of stick cinnamon, six cloves, four allspice, two blades of mace, and one-half teaspoon of nutmeg.Ĭook slowly until the prunes are tender and then drain the syrup and boil ten minutes before pouring over the prunes. Prepare one pound of prunes for cooking and then place in a casserole dish. Add the juice of one orange, a few gratings of orange rind, one-fourth cup chopped cranberries, one-half cup prune juice, one-half teaspoon cinnamon, two tablespoons sugar and one-fourth teaspoon paprika. Stone* two cups cooked prunes and cut into small pieces. Very young children are fed prune juice because of its laxative effect. All the above-mentioned fruits contain iron. The fact that mineral materials exist along with sugar is another point in favor of the sweet fruits. This is because the sugar is mixed with other materials and does not irritate the digestive organs as does the concentrated sugar existing in most candies. It is much better to eat one of these fruits than candy. This may be because prunes were formerly one of the cheapest fruits or because they are cooked and served in the same way too often.ĭesirable results can often be secured by combining prunes and other dried fruits with tart fruits such as apricots, apples, and rhubarb.”ĭried fruits such as raisins, dates, figs, and prunes are valuable sweets for boys and girls.

From an 1800s Cookbook: “ The unpopularity of prunes is unfortunate.

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