Prune Pudding

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 lb. prunes
  • Juice of 1 orange
  • Juice of 1 lemon
  • Rind of ½ orange
  • Rind of ½ lemon
  • 1 cup sugar
  • 1 cup chopped almonds
  • ½ package gelatine
  • Whipping cream
  • Macaroons


Wash, then soak prunes over night in cold water to cover, bring to boiling point, boil until tender, push out stones. Soak gelatine in ½ cup cold water, add enough boiling water to hot prune liquid, to make 2 cups; when dissolved add to prunes and the orange and lemon juice and rind, sugar and almonds. Pour in mold and put in cold place to harden. When cold serve with whipped cream, flavored with powdered macaroons.