To Stew Prunes

This recipe comes from the late 17th century, specifically from Jane Dawson’s manuscript, a treasure trove of English domestic cookery. In this period, prunes were often stewed for both culinary and medicinal purposes — here, the addition of wood sorrel and manna speaks to the persistent overlap between food and health in early modern diets. Stews like these were thought to be gentle to the digestion, slightly laxative, and were prescribed before meals. The use of floral syrups and unusual plant exudates such as manna gives us a glimpse into the flavor profiles and ingredients valued in the Stuart kitchen, and the recipe hints at an era fascinated by both domestic apothecary and refinement in taste.

In Dawson’s time, this recipe was likely prepared in a brass or earthenware saucepan or small pot set over an open hearth or on a tripod over coals. A simple wooden spoon or pewter ladle would be used for stirring. To strain out the sorrel, the cook would have used a cloth, sieve, or even just her hands, as the text tells us the sorrel should be squeezed “through your fingers.” Porcelain or stoneware dishes would be used for serving the finished prunes.