ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Prune Soup

Misc.
When I was young my mother made Prune Soup from beef neckbones and prunes. She also used a small amount of sugar and vinegar. There were also other ingredients, but I don't remember them. Does anyone have this recipe? Thank you.
MsgID: 015703
Shared by: Lee, Illinois
Board: Vintage Recipes at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Bob Evans Fall Harvest Pumpkin Pie
  • The Bob Evans pumpkin pie is a premade pie that is shipped frozen from the factory to the store. It is a product of Bob Evans Farms, but is not a recipe that is provided in the kitchen prep menu. Based on the ingredients...
  • Mexican Meatloaf or Meatballs
  • Don't have a machine so can't relate to the quantity. Sorry but it's the best meatloaf! Jean MEXICAN MEATLOAF OR MEATBALLS FOR THE MEATLOAF: 1 1/2 lb. lean ground beef 1 cup canned tomatoes (Or 1 cup tomato sauce)...
  • Mushroom Sauce (microwave)
  • MUSHROOM SAUCE 8 oz fresh mushrooms, cleaned and sliced lengthwise. 2 tbsp butter or margarine 1/4 cup all-purpose flour 1 cup chicken or beef broth (homemade, canned or from bouillon cube) 1 cup half-and-half 1 tbsp ...
  • Campfire Muffins (using muffin mix)
  • CAMPFIRE MUFFINS 6 Oranges 2 packages (7 or 8 oz. each) muffin mix, any flavor* Ingredients to prepare muffin mix Cut oranges in half. Scoop out the orange segments. Careful, don't cut or break the the orange peel...
ADVERTISEMENT
  • Easy Peanut Butter Balls (using canned frosting)
  • A family tradition at our house. These are very easy. EASY PEANUT BUTTER BALLS Take 1 cup of peanut butter and mix in 1 tub of WHITE ONLY frosting. Put in refrigerator until it sets. Meanwhile, in double boiler, m...
  • Italian Rice Fritters (sweet, makes 36)
  • ITALIAN RICE FRITTERS 1 cup uncooked rice 3 cups milk 1 cup granulated sugar Grated zest of two lemons 1/4 teaspoon salt 3 eggs, separated Vegetable oil Combine rice, milk and sugar in a 2- to 3-quart saucepan. Heat ...
  • Homemade Fennel Crackers (thin and crispy)
  • FENNEL CRACKERS "Thin and crispy, these small anise-flavored crackers are simple to make. In Spain or Italy you might find them accompanied with a fish spread, bites of baby octopus...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Prune Soup
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!