Prune Mould
From A manual of gelatine cookery, 1904
The kernels cracked, and added, are a great improvement. Mould as usual. Turn out and serve with whipped cream.
Presented as published in 1904. 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 A manual of gelatine cookery (1904) by Bertha Roberts, page 6. The excerpt below is the record exactly as published.
PRUNE MOULD. ^ oz. Cox’s Gelatine. Juice of half a Lemon. I pint Water. ^ glass Port Wine or Brandy. ^ lb. Prunes. 2 ozs. Sugar. A few drops Cox’s Cochineal
Cook this with the app: pantry check, scaling, and the assistant.