Update: I made Prunola (or, in this case, Plumola)....>>>>....

S

scott-in-scottsdale

Well-known member
We were running a thread (#8474)

about old cookbooks and unusual

recipes. Steve2 in LA mentioned

a recipe in an old Sunset cookbook

called “Prunola”, which combined

- and I quote Steve - “Cooked rice,

cooked prunes, milk, egg yolks, sugar

and (gulp) peanut butter”.

I thought it looked interesting, so

I gave it a try, using coarsely-chopped

dried pitted plums, and I have to say

that it is...not terrible.

The eggs didn’t go too well with the

peanut butter, and the rice was just

sort of “there”, but I thought the

peanut butter went very well with the

plums. Maybe I can mix them together

in something else sometime.

The recipe says to serve it warm, but

I think it’s better after it’s been in

the refrigerator for a day.

Final grade: C-. I don’t think I’ll

make it again.

Here is the original recipe, and a photo

of the finished product.

(copied verbatim from Sunset's

New Kitchen Cabinet Cookbook,

copyright 1938)

Prunola

2 EGG YOLKS

1/3 cupful of SUGAR

1/2 cupful of MILK

1 cupful of COOKED RICE

1 cupful of cooked PRUNES, halved and pitted.

2 Tablespoonfuls of PEANUT BUTTER

2 EGG WHITES

1/3 cupful of SUGAR

1 teaspoonful of VANILLA

Beat the egg yolks until light, and add

the sugar, milk, rice, prunes and peanut

butter. Next beat the egg whites until

stiff, add 1/3 cupful of sugar gradually

and continue beating. Add vanilla. Fold

this meringue carefully into the first

mixture, pour into a buttered baking dish,

and bake in a very slow oven (250 degrees)

for about an hour.

Serve warm, with milk or cream.

This is an unusually interesting dish

and is an excellent way of using leftover

prunes and rice. The peanut butter should

not be omitted, as it adds greatly to the

flavor.

-- Mrs. L. M., Woodburn, Oregon.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Scott%20in%20Scottsdale/Prunola.jpg

 
You're welcome, Scott! I was actually looking for another recipe for you -

but could not locate it.

That one looked better than the one I was searching for. smileys/smile.gif

 
Found it! This is not the actual recipe, but when I read you post it was the first thing that came

to mind.

The Set-Up: from a thread of disaster recipes from The Old Gail's (RIP). (When Michelle tells this story in person it is even funnier! (or maybe I'm just demented...) she attempted to make this for a catered event...):


Michelle in CA: Chocolate Covered Peanut Butter Prunes from Best of Bon Appetit book...
Posted: Feb 12, 2002 5:50 PM

I'm still kicking myself for even thinking this would be good! First, it was very difficult to cover the prunes with peanut butter, then by the time I dipped them in chocolate they were the size of horse dung! (I'm choking on my turkey sandwich now as I laugh at this...)No one but me was willing to take a nibble and let me tell you, it ain't easy to take a nibble out of a big gooey piece of horsesh*t! Needless to say, not a keeper...


Reminder - to see the linked post (Epi's site will give an error when you click on the link) - just delete the junk that gets slammed on to to it after the 451999 at the end of the URL displayed in your browser address window and hit return to get to the thread.

IOW:
http://boards.epicurious.com/thread.jspa?messageID=451999%F1%AE%96%9F

http://boards.epicurious.com/thread.jspa?messageID=451999񮖟

 
this is a great thread. so funny. click on the link, go up and backspace over the 2 squares at the

end of the address, then click on Go and the entire thread will come up. Where is Neener? Is she busy over on her site? I can't access it from this computer, so I have never visited.

 
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