Ingredients
- one pound of prunes
- two tablespoonfuls of blanched almonds
- one half box of coxe's gelatine
Directions
1
One pound of prunes. One half box of Coxe's gelatine. Soak the prunes over night, and stew till tender in the water in which they have soaked. Remove the stones, and sweeten to taste.
2
Dissolve the gelatine in a little hot water, and add to the prunes while hot. Lastly, add the juice of a lemon and two tablespoonfuls of blanched almonds. Pour the jelly into molds and set it on the ice to harden. Eat with cream.
By Mary Ronald ·
Recipe sourced from
gutenberg