Reference > Farmer's Cookbook > COLD DESSERTS > Jellied Prunes
  Sauterne Jelly Jellied Walnuts  

Jellied Prunes

1/3 lb. prunes
1/2 box gelatine or
2 cups cold water
21/2 tablespoons granulated gelatine
Boiling water

1/2 cup cold water
1 cup sugar
1/4 cup lemon juice

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.

  Sauterne Jelly Jellied Walnuts  

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