Plum Pudding

Ingredients

• 2V2 cups water
• 1 2-inch stick cinnamon
• 4 whole cloves
• x/4 teaspoon whole allspice
• 1 pkg. Raspberry Jell-o
• 94 cup each finely cut raisins
• cooked prunes
• nut meats
• finely cut citron
• % cup Grape-Nuts

Method

1. 1

   Combine water, cinnamon, cloves, and allspice; boil for 5 minutes.

2. 2

   Strain, add hot water to make 1 pint.

3. 3

   Dissolve Jell-O in this liquid.

4. 4

   Pour some into a large mold and chill until firm.

5. 5

   Combine remaining ingredients and fold into slightly thickened Jell-O.

6. 6

   Chill until firm, unmold, and garnish.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 34. The excerpt below is the record exactly as published.

PLUM PUDDING Combine 2V2 cups water, 1 2-inch stick cinnamon, 4 whole cloves and x/4 teaspoon whole allspice and bring to a boil. Boil, uncovered, about 5 minutes. Strain, if necessary, add hot water to make 1 pint. Dissolve 1 pkg. Raspberry Jell-o in this liquid. Pour % cup spiced jello mixture into large mold. Chill until firm. Pour re- maining spiced jello into G small individual molds. Chill until firm. Combine 1 package Raspberry Jell-O, dash of salt, V2 tsp ground cinnamon, and \\ tsp ground cloves, add 1 pint hot water and stir until Jell-0 is dissolved. Chill until slightly thickened, then fold in 94 cup each finely cut raisins, cooked prunes and nut meats, ^4 cup finely cut citron and % cup Grape-Nuts

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