Jellied Prunes

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • lb. prunes.
  • 2 cups cold water.
  • Boiling water.
  • ½ cup cold water.
  • ½ box gelatine or tablespoons granulated gelatine.
  • 1 cup sugar.
  • ¼ 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.