As we waited for the main courses to arrive, Ron and I agreed that we were actually already quite full. The wonton soup was exactly as Marden had described it-made to perfection. We arrived at the restaurant, eagerly anticipating the first dish. On the way there, Uncle Marden described all the special dishes awaiting us-wonton soup, crispy chicken, Mongolian beef, and a unique almond pudding for dessert. After about 20 stewed prunes each, feeling slightly bloated, we proceeded to the Chinese restaurant. Starving, and hence forgetful of the potency of the fruit we were about to eat, my fellow physician and I began indulging in the delicacy. For some unknown reason, my uncle had prepared a large serving of stewed prunes. Before leaving for dinner, however, he had prepared an appetizer at home.
Upon arriving at his home, my uncle informed us of his plan to take us out to a wonderful Chinese restaurant. Johnson, looking somewhat skeptical, said, “But Doctor, do you think it will work?” I responded with the following story:ĭuring the internship year of my pediatric residency, my uncle Marden had invited me and my friend Ron, another medical intern, to his house for dinner. Johnson that a couple of ounces of prune juice diluted 1:1 with water should do the trick. I assured her that this problem was common, and I recommended a time-honored remedy in the pediatric world: diluted prune juice. She said that she did have a concern about some constipation that her daughter had been having. Johnson, a first-time mother, if she had any questions. As I was finishing our visit, I asked Mrs. I went through the usual discussion of proper nutrition, safety precautions, and other matters of anticipatory guidance. Johnson brought in her 4-month old daughter for a well-child examination. In any case, when I updated the recipe, rather than trying to estimate the volume of the prunes, I assumed that the recipe calls for adding 1/4 cup sugar and 1 tablespoon lemon (if desired).On a typical afternoon in the pediatric clinic, Mrs. Maybe the author was referring to the volume of prunes after they are soaked. I’m not clear why the directions refer to 1/4 cup of sugar and 1 tablespoon of lemon for each two cups of prunes. One-half pound of prunes is about 1 cup of prunes. Here’s the original recipe: Source: The New Cookery (1921) by Lenna Frances Cooper Back then (and even when I was young) prunes were very dry and needed extensive soaking and cooking to make tender stewed prunes whereas today many supermarket prunes are very moist when taken out of the package and need to be stewed for only a few minutes. I’m a little surprised when an author puts such a simple recipe in a cookbook – though I also find it fascinating how basic foods have changed over the past hundred years. Hundred-year-old cookbooks sometimes contain very basic recipes, such as a recipe for stewed prunes.
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