Title: Washington Prune Butter
Categories: Condiment Preserve
Yield: 4 Servings
| | | Wash and pit prunes and put |
| | | Them in a kettle which has a |
| | | Tight fitting |
| | | Lid |
| | | Less (just cover the prunes) |
| | | Cover |
| | | Kettle and cook over low |
| | | Heat until prunes are soft. |
| | | Put through a |
| | | Sieve or food mill. Put in |
| | | Preheated slow oven (300F) |
| | | And cook for four |
| | | Or five hours until reduced |
| | | By half. Stir carefully |
| | | Every hour or two. |
| | | Add 1 cup sugar to 1 quart |
| | | Pulp, and flavor to taste. |
| | | The usual |
| | | Flavoring is 1/2 tsp ground |
| | | Cinnamon and 1/4 tsp ground |
| | | Cloves, which |
| | | Are added after prunes are |
| | | Cooked, a cinnamon stick and |
| | | Some whole |
| | | Cloves, tied in a muslin bag |
| | cn | Be added after prune pulp is |
| | | Sieved |
| | | Add 1 cup water, more or |
Origin: Woman's Day Encyclopedia of Cookery, Volume 1, Washington Section.
Shared by: Sharon Stevens, May/94. From: Sharon Stevens Date: 10-03-96
(07:36) The Computer Workshop (70) Home Cooki