ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Jellied Prunes

Misc.
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.

Source: The Boston Cooking School Cookbook, Fannie Merrit Farmer
MsgID: 016602
Shared by: Gladys/PR
Board: Vintage Recipes at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • My Favorite Chicken Salad with Variations - Thank You
  • I think I will use my favorite chicken salad recipe and shred the meat instead of cutting it into bite-size pieces. Add the red grapes, and use candied walnuts and serve with seasonal fruit. I poach my chicken in water ...
  • Cream Cheese Ice Cream
  • CREAM CHEESE ICE CREAM 3 pkg. (8 oz. each) cream cheese, softened 2 1/2 c. sugar 4 eggs 2 tbsp. lemon juice 2 tsp. vanilla 5 c. light cream In large bowl cream cheese and sugar with electric mixer on medium speed ...
  • Orange Glazed Pork Loin
  • ORANGE GLAZED PORK LOIN 1 (2 pound) pork loin, trimmed 3 garlic cloves, halved 1 teaspoon salt 1 tablespoon orange marmalade 1 teaspoon Dijon mustard 1/2 teaspoon fresh chopped thyme Make slits in the pork loin and ...
  • Mushrooms with Garlic and Onions
  • MUSHROOMS WITH GARLIC AND ONIONS 1/2 cup oil 1 green pepper, diced 1 clove garlic, minced 2 onions, chopped 1 pound fresh mushrooms, sliced 1/2 teaspoon pepper 1/4 teaspoon oregano Heat oil in saucepan. Add green pep...
  • Salmon with White Asparagus Mashed Potatoes
  • SALMON WITH WHITE ASPARAGUS MASHED POTATOES FOR THE MASHED POTATOES: 3 medium russet potatoes, peeled and halved Salt 1/4 cup heavy cream 3 tbsp. butter, softened Freshly ground white pepper 1...
ADVERTISEMENT
  • Thin-Crusted Pizzas with Yesterday's Grilled Chicken
  • THIN-CRUSTED PIZZAS WITH YESTERDAY'S GRILLED CHICKEN 1 (four-inch) ball ready-made pizza dough Extra virgin olive oil 2 cups good-quality tomato sauce 4 grilled chicken breast 1 1/2 to 2 cups grilled bell peppers 1/2 ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Jellied Prunes
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!