ADVERTISEMENT
- 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
  • 5-Minute Apple Coleslaw
  • 5-MINUTE APPLE COLESLAW 1 cup Hellmann's or Best Foods Real Mayonnaise 1 large Granny Smith apple, cored and chopped 1 bag (1 lb.) pre-packaged coleslaw mix In large bowl, combine mayonnaise and apple. Stir in colesl...
  • Herbes de Provence Red Potato Oven Fries
  • HERBES DE PROVENCE RED POTATO OVEN FRIES 2 to 2 1/2 pounds red potatoes, cut into wedges 3 tablespoons extra-virgin olive oil (enough to coat) 2 tablespoons Herbes de Provence (or dried parsley sage, rosemary, thyme,...
  • Ginger Chicken and Carrots
  • GINGER CHICKEN AND CARROTS 4 chicken breast halves, skinned 1 teaspoon salt 1/2 teaspoon ground ginger 6 carrots, scraped, cut in 1/4-inch slices 2 tablespoons grated crystallized ginger 1/2 cup chopped sweet red pepp...
  • New York Style Pizza Dough and Pizza or Calzones
  • NEW YORK STYLE PIZZA DOUGH 1 1/2 cups warm water 2 1/2 tsp granulated sugar 2 1/2 tsp salt 1 tbsp olive oil 4 1/2 cups all-purpose flour 1/2 tsp active dry yeast 1/2 cup cornmeal sauce, cheese, and toppings (of your...
  • Lean and Savory Sauced Pot Roast (crock pot)
  • LEAN AND SAVORY SAUCED POT ROAST 1 large onion, coarsely chopped 4 medium carrots, peeled and sliced into 1⁄4-inch rounds (or use a 1-pound bag of mini-baby carrots to save time) 2 stalks celery, sliced 3⁄...
  • Commander's Palace Homemade Worcestershire Sauce
  • COMMANDER'S WORCESTERSHIRE SAUCE "Why not make our own?" That innocent question often marks the beginning of a new adventure for Commander's. Worcestershire was one of those staples that we always took for granted. No...
ADVERTISEMENT
  • Chick−Fil−A Chicken Nuggets (copycat recipe)
  • CHICK−FIL−A CHICKEN NUGGETS (copycat recipe) 2 cups cool water 2 1/4 teaspoons McCormick Season−all, divided use 2 chicken bouillon cubes 2 cups chicken breast (boneless, skinless, cubed) 1 cup flour...
  • Stir-Fried Chicken with Pineapple and Peppers
  • STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS 1/4 cup reduced-salt soy sauce 2 tablespoons white wine vinegar 2 tablespoons mirin (sweetened Asian wine) 1 teaspoon grated ginger root 2 crushed garlic cloves 1 tablespo...
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!