Casserolle of Prunes

Ingredients

• One pound of Prunes
• Quarter of an ounce of Agar Agar
• Three-quarters of a pound of lump Sugar
• One pint of Water

Method

1. 1

   Well wash the prunes and cook them for three-quarters of an hour in the water.

2. 2

   Drain them through a sieve and carefully remove the stones.

3. 3

   Put the water that the prunes were cooked in into a clean saucepan with the sugar, and boil for thirty minutes.

4. 4

   Add the prunes and let it simmer for fifteen minutes; soak the agar agar in cold water for an hour before using it; add it to the prunes when they have simmered fifteen minutes and stir gently until dissolved.

5. 5

   Rinse out a mould with cold water, fill it, and allow it to stand until next day.

6. 6

   Serve with whipped cream.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 54. The excerpt below is the record exactly as published.

Casserolle of Prunes. Ingredients . One pound of Prunes. I Three-quarters of a pound of Quarter of an ounce of Agar Agar. | lump Sugar. One pint of Water

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