Stewed Prunes from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Into a saucepan put three quarters of a pound of French plums, a quarter of a pound of loaf sugar, three quarters of a pint of claret, and a little piece of stick cinnamon and lemon peel tied toget...
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Cooking tools:
- Saucepan
- Stove
Ingredients
- loaf sugar
- claret
- syrup
- cream
- cinnamon
- lemon peel
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