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A traditional southern pudding recipe. The source of this recipe is the Kentucky Receipt Book, published in 1903. The author is Mary Harris Frazer. It would have been familiar to the early residents of Old Louisville |
Stuffed Prunes.
Take French prunes and soak 2 hours in cold water, then boil until soft enough to remove seed. Stone and pour over sherry wine; let remain several hours; then stuff with chopped pecans and chopped marshmallows. Roll in pulverized sugar and sprinkle sugar thickly on top after placing on flat dish. Place six prunes on each plate and serve with, sweetened whipped cream.
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