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Stewed Prunes or Pruens

A simple stewed prune dish simmered with sugar and water, served over boiled rice.

From an old cookbook · modernised transcription
By Charles Elme Francatelli · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Stewed Prunes or Pruens

Ingredients

Directions

  1. Purchase the cheaper kind of small prunes sold at 4d. per lb.

  2. Put the prunes into a saucepan with a pint of water, a bit of lemon peel, and two ounces of sugar.

  3. Allow them to simmer and stew very gently for about half an hour, then let them become nearly cold.

  4. Boil some rice in a cloth, as directed in No. 92.

  5. When done and turned out onto its dish, pour the prunes over it for the children's dinner.

By Charles Elme Francatelli. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Prunes (in the method)
Provide the main fruit flavour and soft, tender texture after gentle stewing.
Sugar
Adds sweetness that balances the tartness of the prunes.

The step that matters

Simmer and stew very gently. Keeping the heat low lets the prunes soften and plump without bursting or breaking up. A hard boil can split the skins and turn the fruit mushy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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