Jellied Prunes
A dish that starts with box gelatine or 2½ tablespoons granulated gelatine and finishes with sugar.
Ingredients
US
Metric
- 150 g prunes
- 470 ml cold water
- Boiling water
- 120 ml cold water
- ½ box gelatine or 2½ tablespoons granulated gelatine
- 240 ml sugar
- 60 ml lemon juice
Steps
- Pick over, wash, and soak prunes for several hours in two cups cold water, and cook in same water until soft; remove prunes; stone, and cut in quarters. To prune water add enough boiling water to make two cups. Soak gelatine in half-cup cold water, dissolve in hot liquid, add sugar, lemon juice, then strain, add prunes, mould, and chill. Stir twice while cooling to prevent prunes from settling. Serve with sugar and cream.
Nutrition (estimated, per serving)
| Calories | 392 |
|---|---|
| Protein | 1.1 g |
| Fat | 0.1 g |
| Carbs | 100.9 g |
| Fiber | 1.7 g |
| Sodium | 12 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States