Prune Gelatine

Ingredients

• Allow one-half box of gelatine
• each pound of prunes
• one-half pint of water
• one pint of boiling water
• juice of two lemons
• one and one-half cups of sugar

Method

1. 1

   Soak gelatine in cold water.

2. 2

   Simmer prunes until tender, then pit them.

3. 3

   Dissolve gelatine in boiling water, add lemon juice and sugar.

4. 4

   Cool slightly, layer half in a wet mold, add prunes, then pour the rest of the jelly over.

5. 5

   Chill until firm.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 44. The excerpt below is the record exactly as published.

PRUNE GELATINE Allow one-half box of gelatine to each pound of prunes which should be soaked over night (after thorough washing), simmered fifteen minutes, and pitted. Have the gelatine soaking in cold water—one-half pint of water to each half box of gelatine—and when soft pour on it one pint of boiling water with juice of two lemons and one and one- half cups of suga

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