Casserole of Prunes

Ingredients

• Half a pound prunes
• Half a pint water
• Half an ounce sugar
• Half an ounce gelatine
• Rind and juice of half a lemon
• One gill cream
• sugar
• flavouring

Method

1. 1

   Wash the prunes and soak in half a pint of water overnight with the sugar.

2. 2

   Put these into a pan, with the lemon rind, and stew till tender.

3. 3

   Strain the prunes from the liquid, remove the stones, and chop them.

4. 4

   Measure the liquid, and if reduced, add water to make up the half-pint.

5. 5

   Put it into a pan and dissolve the gelatine in it, add the lemon juice, and strain over the prunes.

6. 6

   When almost cold, put it into a wet casserole mould; and when firm, turn out.

7. 7

   Fill up the centre with whipped cream, and decorate with one or two glace cherries.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 44. The excerpt below is the record exactly as published.

flavouring, and turn into a wet china mould. When cold and firm turn out. Note. — The above proportions are used in making shapes of all farinaceous materials. If in the nature of a powder, the above method is used ; if a grain, the grain is sprinkled into the hot milk, then boiled. Casserole of Rice* Two ounces ground rice. Few drops of flavouring. One pint milk. Two small eggs. One ounce castor sugar. Heat the milk, then sprinkle in the rice, and stir over the fire until the rice is cooked. Beat the eggs, and add them, the sugar, and the flavouring to the rice ; then pour this into a well-greased border mould dusted with a little rice flour (this enables the rice to turn out more easily), and steam very gently till firm (about thirty minutes). When ready turn out, and fill the centre with stewed fruit or jam. This casserole can be served either hot or cold. Dutch Flummery* Three-quarter ounce gelatine. Six ounces sugar. Three yolks of eggs. Two lemons, rind and juice. Half a pint sherry. Half a pint water. Put all the ingredients except the yolks into a saucepan, stir till the gelatine is melted, and allow this to infuse for io8 PLAIN COOKERY RECIPES. about ten minutes ; then pour on to the yolks. Strain back into the pan, which must be rinsed, and stir over the fire until the yolks are cooked. Pour into a basin ; mould when cold. When set, turn out. Blancmange* Half a pint milk. One gill cream. One ounce castor sugar. Three-quarters of an ounce gelatine. Flavouring. Dissolve the gelatine in the milk. Half whip the cream and strain the milk into it, sweeten and flavour. When cool, pour into a wet mould. Fig Custard* Quarter-pound figs. Two yolks and one white of egg- One dessertspoonful sugar. A little vanilla essence. Quarter-ounce gelatine. Half a pint milk. Stew the figs in a little water until tender, then chop them finely. Heat the milk in a saucepan. Mix the sugar and eggs well together, and pour over them the hot milk ; strain into the rinsed pan and stir until thick, but do not boil. Pour the custard into a bowl, add the figs and the gelatine dissolved in two tablespoonfuls of water, and the flavouring. When cool, pour the mixture into a mould, which should be first rinsed in cold water. Put it into a cool place. When firm, turn out. Chocolate Shape* Three ounces of stick choco- late. Three gills milk. Sugar to sweeten. A few drops vanilla essence. Half an ounce gelatine (light weight). Two yolks of eggs. Break the chocolate in pieces and dissolve it in the milk, then add the gelatine and carefully dissolve it. Put the yolks PUDDINGS AND SWEET DISHES. 109 into a basin and beat them slightly, and pour on to them the chocolate and milk ; then strain this back into the pan, which must be rinsed, and cook over a gentle heat until the yolks thicken. Care must be taken not to allow this to boil else it will curdle. When cooked, pour into a basin; add the sugar and vanilla. When cold, pour into a china mould ; and when set, turn out. Casserole of Prunes* Half a pound prunes. Half a pint water. Half an ounce sugar. Half an ounce gelatine. Rind and juice of half a lemon. One gill cream

Cook this with the app: pantry check, scaling, and the assistant.