Prunes, Shape

Ingredients

• half a pound of prunes
• eight lumps of sugar
• enough water to cover them
• half an ounce of gelatine
• the juice of one lemon

Method

1. 1

   Wash prunes, cook with sugar and water until soft.

2. 2

   Remove stones, add kernels back.

3. 3

   Melt gelatine with lemon juice and water, strain into prunes, stir until thick, pour into a mould, cool, and serve with whipped cream.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 77. The excerpt below is the record exactly as published.

Prunes, Shape. W ash half a pound of prunes ; put them into a pan with eight lumps of sugar, and enough water to cover them. Cook them slowly over the fire till they are soft ; take out the stones, crack them, put the kernels into the fruit and juice. Melt half an ounce of gelatine in a pan with the 138 DOMESTIC COOKERY. juice of one lemon, and just enough water to cover it. Strain it to the prunes. Stir all over the fire till thick ; pour into a wetted mould till cold ; turn out, and serve with whipped cream. Pudding*, Albert. Beat to a cream a quarter of a pound of butter ; add to it a quarter of a pound of sugar, the grated rind of one lemon. Put the whites of three eggs upon a dry plate with a pinch of sugar ; whip them to a stiff froth. Beat well the three yolks. , Mix them and a quarter of a pound of flour alternately to the pudding, and lastly, stir in lightly the whites. Have ready a buttered china mould ornamented with raisins ; pour the mixture therein ; cover the top with a buttered paper, and steam it one hour and a half. Note. — There are three rules to be observed in steaming, ist, Allow the boiling water to come only half way up the sides of the mould. 2d, Add boiling water as it reduces or the pan would boil dry. 3d, Have a tightly fitting lid to the pan in which you are steaming. Pudding*, Alexandra. Mix four ounces of bread crumbs, four ounces of fine castor sugar, the yolks of four eggs well beaten, and the rind of one lemon, with a pint and a half of fresh milk. Bake in a mould for one hour. Beat the whites stiff with one ounce of powdered sugar and the juice of the lemon

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