{"id":7234,"slug":"stewed-prunes-2","title":"STEWED PRUNES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["prunes","water","a little granulated sugar","cream (optional)","claret or sauterne (optional)","sliced lemon or orange (optional)"],"ingredients_norm":["prune","water","little granulated sugar","cream","claret or sauterne","lemon or orange"],"steps":["Cleanse thoroughly, soak in water ten or twelve hours, adding a little granulated sugar when putting to soak.","After soaking, the fruit will assume its full size, and is ready to be simmered on the back of the stove.","Do not boil prunes, that is what spoils them. Simmer, simmer only. Keep lid on.","Shake gently, do not stir, and never let boil.","When tender they are ready for table. Serve cold, and a little cream will make them more delicious.","A little claret or sauterne poured over the prunes just as cooking is finished adds a flavor relished by many.","Added just before simmering, a little sliced lemon or orange gives a rich color and flavor to the syrup."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w48:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"359362fac4042ec63be51c8c8d45d57c58f35b4f4b933331855706e6dcf5aec7","created_at":"2026-08-02T16:58:36Z","updated_at":"2026-08-02T16:58:36Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/stewed-prunes-2"}