Recipes > Desserts > Poveison (with Prunes)

Poveison (with Prunes)


Stew some dried prunes with a stick of cinnamon and lemon peel; sweeten with sugar and set aside to cool; remove the pits and chop the prunes fine; reduce the liquor by boiling it down to 1/2, add the prunes and mix all together; grate the crust from 3 or 4 milk rolls, cut them into slices about 1/8 of an inch in thickness, spread each slice with the prunes and lay 2 pieces together with the prunes between them; after all the slices have been prepared in this way lay them on a long plate, pour some cold milk over and let them stand for 1/2 hour; then dip them first in beaten egg and then in fine bread crumbs and fry in boiling lard; serve them dusted with sugar.


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Desserts and Salads (1920).

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