1936 Shaking in the 60's by Eddie Clarke
Recipes of lOO Years Ago
(These recipeshave been unchanged and aregivenasworded before this century.)
Prune Syrup Put one lb. ofprunes(which have been soaked in cold water for twenty-four hours) into a saucepan with two heaped teaspoonfuls ofbrown sugar,a piece of vanilla, and enough cold water to cover them. Boil until half the liquid has disappeared,thenaddatumblerfulofclaret and simmer until the prunes are cooked.You may add a port glassofbrandy to the prunes about ten minutes before removing them.Strain the contents ofthe saucepan and then pass thejuice through muslin. When it is cool put in a bottle and cork tightly. This syrup will keep for two to three weeks.The prunes,of course,are delicious to eat.
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