Recipes

Stewed Prunes

Recipe No. 205 from the U.S. Army's WWII cookbook — Fruits. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Fruit

Serves 100 servings.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 205 from the U.S. Army’s WWII cookbook — Fruits. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Prunes, dried — 8 pounds
  • Water, cold — 2¾ gallons (11 No. 56 dippers)
  • Sugar, granulated — 1½ pounds (¾ No. 56 dipper)
  • Lemons, sliced — 3 lemons

Directions

  1. Wash prunes. Cover with cold water; soak 2 hours.
  2. Heat to boiling point; reduce heat and simmer 45 minutes or until soft
  3. Add sugar and lemon slices. Continue simmering 5 minutes.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Prunes, dried — 10¼ oz Water, cold — 3½ cups Sugar, granulated — 2 oz Lemons, sliced — scale to taste (3 lemons)

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 205, Fruits. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.