Prune Mould
From Cox's manual of gelatine cookery (copyright), 1938
The prune stones may be broken and the blanched kernels added to the mould.
Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 26. The excerpt below is the record exactly as published.
PRUNE MOULD. Six persons 4 oz. COX’S INSTANT POWDERED GELATINE (short measure) 3 lb. prunes 2 pint cold water I orange 2 ozs. sugar Carmine to colour Wash the prunes and soak over night in the cold water. Stew with a little of the orange rind till tender. Add sugar. Strain the juice from the prunes, stone and chop them. Measure the juice, making it up with water to 4 pint. Dissolve the Gelatine in this juice and pour over the prunes. Add the strained orange juice and carmine. When just starting to set, pour all into a wet mould. Serve with whipped cream or custard. Note.—The prune stones may be broken and the blanched kernels added to the mould. Prune and Banana Mould can be made as above by adding two sliced bananas to the mixture along with the stoned and chopped prunes. Fig Mould may be prepared as above. Use } lb. figs in place of prunes, a lemon instead of an orange, and Demerara instead of white sugar. 50 COX’S MANUAL OF GELATINE COOKERY 106. 107. 108. FIG AND ORANGE JELLY. Five to six persons # oz. COX’S INSTANT POWDERED GELATINE + lb. figs 4 pint water 4 pint orange juice 3 OzS. sugar 1 lemon A little orange
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.