![]() ![]() 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). Microwave on high power 2 minutes, or until the California Prunes are cooked but not mushy. Cover with microwaveable plastic wrap cut a few vents in the wrap. Maybe the author was referring to the volume of prunes after they are soaked. To make Stewed California Prunes in a microwave: Combine the California Prunes and water in a microwaveable bowl. 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. One-half pound of prunes is about 1 cup of prunes. Here’s the original recipe: Source: The New Cookery (1921) by Lenna Frances Cooper 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. 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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