![]() ![]() ![]() 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. I have vague memories of prunes being very dry years ago – and that they needed to be soaked for a long time before cooking however, modern prunes are generally moist, and just heating them with a little water is sufficient to get prunes that are nice and soft.Hundred-year-old cookbooks sometimes contain very basic recipes, such as a recipe for stewed prunes. When I made this recipe I skipped the overnight soaking of the prunes. The cookbook doesn’t give the author’s name – and maybe it’s a stretch – but could my ancestors have known the author? I grew up about 20 miles from Danville – and I seldom see recipes from this area of central Pennsylvania in hundred-year-old cookbooks. When I was flipping through a hundred-year-old recipe book published by Good Housekeeping, I was intrigued by this recipe – and then when I saw that the recipe author was from Danville, Pennsylvania, I just knew that I needed to make it. Here’s the original recipe: Source: Good Housekeeping’s Book of Menus, Recipes, and Household Discoveries The Cinnamon Prunes were tasty with a sunny citrus undertone and a hint of cinnamon. ![]() The recipe called for adding both stick cinnamon and lemon or orange slices to prunes and water, and then stewing. Stewed prunes are delicious, so when I saw a hundred-year-old recipe for Cinnamon Prunes, I decided to give it a try. ![]()
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