Prune Jelly

Ingredients

• half a pound of prunes
• two ounces of white sugar
• a slice or two of a lime
• a little cinnamon
• about an ounce of gelatine
• a liqueur glass of cherry brandy
• a glass of good red wine

Method

1. 1

   Stew prunes with sugar, lime, cinnamon, and a mixture of claret and water until tender.

2. 2

   Drain, stone, and pass through a sieve.

3. 3

   Dissolve gelatine in the strained liquor, mix with prune pulp, add cherry brandy and red wine.

4. 4

   Decorate a mould with almonds, fill with prune liquid, and set on ice to form.

5. 5

   Fill the centre with whipped cream when ready to serve.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 198. The excerpt below is the record exactly as published.

half a pound of prunes into a sauce- Prune jelly. . ^ P -. -x pan with two ounces of white sugar, a slice or two of a lime, a little cinnamon, and sufficient claret and water, mixed half and half, to cover them : stew gently till the fruit is quite tender : lift the sauce- pan from the fire, drain off the liquor, stone the prunes ; 352 MENU FOR A PARTY OF EIGHT. pass the fruit through the sieve, and save the pnlp in a basin. Crack the stones, and throw the prune kernels into the pulp. Steep about an ounce of gelatine in the liquor that you strained olf, put it on the fire and let it dissolve, mix it with the prune pulp, and pour in a liqueur glass of cherry brandy and a glass of good red wine

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