PRUNE SAUCE
(
Pudding Sauces) - (
The International Jewish Cook Book)
Take about one pound of Turkish prunes, wash them in hot water, and put
on to boil in cold water. Boil until they are very soft. Remove the pits
or kernels, and strain over them the water they were boiled in, sweeten
to taste. Flavor with ground cinnamon, then mash them until a soft mush.
If too thick, add the juice of an orange.
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