Over three thousand recipes from the man who cooked at Delmonico's — French sauces, Italian pastas, Indian curries and American pies, the whole eating world of 1906 in one volume.

Home › The World's Kitchen › Stewed Prunes and Pears

Stewed Prunes and Pears

Prepare the same quantity of prunes exactly as in No. 1, but just before placing them on the fire add six halves of medium, not overripe, sound pears, peeled and cored. If fresh pears are not at hand, the same quantity of preserved will answer.

← Fig Pudding, Tyrolienne Pettijohn Food →

Stewed Prunes and Pears

Read next