![]() In any case, when I updated the recipe, rather than trying to estimate the volume of the prunes, I assumed that the recipe calls for adding 1/4 cup sugar and 1 tablespoon lemon (if desired). ![]() Maybe the author was referring to the volume of prunes after they are soaked. I’m not clear why the directions refer to 1/4 cup of sugar and 1 tablespoon of lemon for each two cups of prunes. Cooking softens them, and they end up swimming in the most delicious syrup. One-half pound of prunes is about 1 cup of prunes. ![]() Bring the mixture to a gentle simmer, and cook over medium-low heat for about 30-45 minutes, until the prunes are quite tender, the citrus slices are soft and. Place the slices in a medium saucepan with the prunes and the cinnamon stick, and add water to cover. Here’s the original recipe: Source: The New Cookery (1921) by Lenna Frances Cooper Cut the citrus fruit in half vertically, and then slice it thinly, peel and all. ![]() Return prunes to saucepan with water to cover. Back then (and even when I was young) prunes were very dry and needed extensive soaking and cooking to make tender stewed prunes whereas today many supermarket prunes are very moist when taken out of the package and need to be stewed for only a few minutes. Step 1 Place prunes with water to cover in a small saucepan let stand 30 minutes, and drain. I’m a little surprised when an author puts such a simple recipe in a cookbook – though I also find it fascinating how basic foods have changed over the past hundred years. Hundred-year-old cookbooks sometimes contain very basic recipes, such as a recipe for stewed prunes.
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