Prune Pudding.
A dish built around dozen prunes and gelatine.
Ingredients
US
Metric
- 2 dozen prunes
- 1/3 package of gelatine
- 1 quart of water
- 1 lemon
- 1 gill of sugar
- Liquid cochineal
Steps
- Soak the gelatine in half a pint of cold water. Wash the prunes thoroughly, and put them in a stewpan with a pint and a half of water. Cook them slowly for two hours. Take the prunes from the liquid, and remove the stones. Measure the liquid, and if there be more than half a pint, boil it rapidly until reduced to that amount. If, however, there be less than half a pint, add enough water to make the full measure. Return the liquid and prunes to the fire. Color with a few drops of cochineal. Add the lemon juice, soaked gelatine, and sugar. Stir the mixture until the gelatine is dissolved; then turn it into a mould, and set away to harden. Serve this pudding with either whipped cream or soft custard.
- If the flavor of wine be liked, the water in which the prunes were cooked may be reduced to a gill, and a gill of wine be added to the mixture.
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States