Prune Jelly

Ingredients

• 1 lb. prunes
• j lb. sugar
• 2 thin pieces lemon peel
• 1 oz. gelatine
• 1| pints water
• 1 oz. sweet almonds
• 1 gill sherry

Method

1. 1

   Set the prunes to soak in water for one hour.

2. 2

   Drain them and put them in an enamelled saucepan.

3. 3

   Add the water, lemon peel and sugar, and stew till tender.

4. 4

   Then remove the stones.

5. 5

   Put the prunes through a fine sieve.

6. 6

   Crack the stones, split the kernels, and add them with the blanched and chopped almonds to the prunes.

7. 7

   Set on the fire again.

8. 8

   Add the gelatine, which should have been previously soaked for an hour.

9. 9

   Boil for five minutes, stirring all the time.

10. 10

    Add the sherry.

11. 11

    Pour into a wet mould.

12. 12

    Serve with whipped cream.

Nutrition per serving

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 21. The excerpt below is the record exactly as published.

Prune Jelly 1 lb. prunes j lb. sugar 2 thin pieces lemon peel 1 oz. gelatine 1| pints water 1 oz. sweet almonds 1 gill sherry

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