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Prune Soup (Pluma Moos)

by Claudette
(Ephrata, Pa)

It had prunes, raisins, cream, sugar, and cinnamon. It required gentle cooking and was served cold. I am currently not a member of this site. I just found it through "Stumble Upon." Please, does anyone have this prune soup recipe?

Thank You, Claudette

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Prune Soup (Pluma Moos)

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Dec 11, 2009
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starstarstarstarstar 		Pluma Moos Recipe
by: Don (Webmaster)

Welcome to the site, Claudette. There's really nothing to join, everyone is a member here.

From what I can understand, German "Pluma Moos" is a sweet, dessert-like stew made with prunes or other dried fruit that's often served at Christmas and on holiday occasions as either a snack or a dessert.

If someone has an authentic, old-time Pluma Moos recipe for prune soup, we'd all love to try it.
Dec 19, 2009
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starstarstarstarstar 		Pluma Mooss recipe
by: Ron Friesen

I grew up with this dish. We are gathering tomorrow with a group of friends who also grew up with Pluma Moos, so I located a recipe for Pluma Moos and will fix it in a short while. The recipe comes from Norma Jost Voth's cookbook, "Mennonite Foods and Folkways from South Russia."

The recipes have comments from cooks who grew up with each recipe, so they have been tested and are authentic.

Note: There are 13 pages of moos recipes in Voth's book. All the way from this Pluma Moos recipe to Cherry (Kjoaschemooss) Moos to Papaya and Mango Moos (made by Mennonites in the Chaco of Paraguay).

I'll start making my Pluma Moos in a few minutes - hoping it's real close to my mother's Pluma Moos.

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Don (Webmaster): Ron, thanks for offering a copy of the recipe from Voth's cookbook, however, because of copyright restrictions, I cannot publish it on the website. Hopefully, someone will have an old family recipe for Pluma Moos they can share with us.
Mar 30, 2010
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starstarstarstarstar 		Pluma Moos Recipe
by: Ann Goertzen

Here is a recipe for Pluma Moos that I have used with good results. Enjoy!

7 cups water
1 cup pitted prunes
1 cup raisins
1 cup sliced dried apples
1/2 cup each dried sliced apricots and peaches

Cook for 15 minutes until fruit is tender but not overcooked. Combine 1/4 cup cornstarch, 1/2 cup sugar, 1 cup cold water, and 1/4 teaspoon cinnamon; stir well, add to moos, cook until thickened.

Sometimes I add a jar of canned bing cherries or add about a tablespoon of cherry Jello powder to the cornstarch mixture. Gives the moss a nice pinkish color. Will be making this for Easter Weekend along with baked ham and potato salad!

Enjoy!

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