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Prune Croquettes
Stiffen prune pulp (prepared as for soup) with fine cracker or breadcrumbs, adding also, if liked, chopped nuts; roll in egg, then in crumbs, and fry in deep kettle of boiling fat.
Nine hundred ways with fruit, 1907 — apple to pomegranate, each fruit given its history, its food value and its recipes.
Home › The Plum › Prune Croquettes
Stiffen prune pulp (prepared as for soup) with fine cracker or breadcrumbs, adding also, if liked, chopped nuts; roll in egg, then in crumbs, and fry in deep kettle of boiling fat.