Recipes > Desserts > Gelatin Desserts > Plum Pudding Jelly

Plum Pudding Jelly


  • 1/2 box, or 1 ounce, of gelatine soaked 1/2 hour in 1 cupful of cold water
  • 1 1/2 ounces of chocolate
  • 1 cupful of sugar
  • 1 pint of milk
  • 1 cupful of raisins stoned
  • 1/2 cupful of currants
  • 1/4 cupful of sliced citron


Dissolve the sugar in the milk, and put it in a double boiler to scald. Melt the chocolate on a dry pan; then add a few spoonfuls of the milk to make it smooth, and add it to the scalded milk. Remove from the fire, and add the soaked gelatine. Stir until the gelatine is dissolved; then strain it into a bowl. When it begins to set, or is firm enough to hold the fruit in place, stir in the fruit, which must have stood in warm water a little while to soften. Flavor with one half teaspoonful of vanilla, or a few drops of lemon. Turn it into a mold to harden. Serve with it whipped cream, or a sauce made of the whipped white of one egg, one tablespoonful of powdered sugar, a cupful of milk, and a few drops of vanilla.


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The Century Cook Book (1901).

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