Gateau de Prunes

Ingredients

• Stew the prunes in water for an hour and a half
• with the rind of 1 lemon
• and 3 ozs. of sugar
• a pot of red currant jelly
• and 1 oz. of gelatine

Method

1. 1

   Remove the stones from the prunes, dissolve some red currant jelly in the water in which the prunes have been stewed, add sugar, lemon juice, and gelatine, and simmer together.

2. 2

   Fill a border mould with the syrup and prunes; let it cool, turn out on a dish, and fill the centre with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 161. The excerpt below is the record exactly as published.

GATEAU DE PRUNES. 401 Black Currant Jelly as a Sweet Dish. Take one quart of ripe black currants, put them into a stewpan on the fire, with half a pint .of good syrup. Let them boil for five minutes, then pass them through a tamis cloth into a basin ; add one glass of brandy, and one ounce and a half of isinglass ; pour into a mould set in rough ice ready to receive it. Gateau de Prunes k la Creme. Stew the prunes in water for an hour and a half, then take out the prunes and remove the stones with a skewer. Meanwhile, dissolve some red currant jelly in the water in which the prunes have been stewed, add sugar, lemon juice, and a little gelatine, and simmer together. Fill a border mould with the syrup and prunes ; let it cool, turn out on a dish, and fill the centre with whipped cream ; or fill a solid mould and serve the cream separately. The stones may be cracked, the kernels blanched, and a few added to the prunes, if the flavour is ap- proved. Prune Jelly for a Quart Mould. Take i^ lbs. of prunes and stew for an hour and a half, with the rind of i lemon, and 3 ozs. of sugar. Then pass through a sieve and add the juice of i lemon, a pot of red currant jelly, and i oz. of gelatine

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