Gateau aux Prunes

Ingredients

• One pound of Prunes
• Three ounces of Castor Sugar
• Three quarters of an ounce of Gelatine
• The juice and rind of one Lemon
• One glass of Brandy or Marsala
• One pint of Water
• A few drops of Cochineal

Method

1. 1

   Boil prunes in water and sugar until soft, remove stones, add cracked kernels, brandy, lemon juice, peel, cochineal, and dissolved gelatine.

2. 2

   Boil for twenty minutes, pour into a mould, set, turn out, and serve with whipped cream.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 76. The excerpt below is the record exactly as published.

Gateau aux Prunes. Ingredients, One pound of Prunes. Three ounces of Castor Sugar. Three quarters of an ounce of Gelatine. The juice and rind of one Lemon. One glass of Brandy or Marsala, One pint of Water. A few drops of Cochineal

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