Recipes > Desserts > Gelatin Desserts > Prune Jelly > Prune Jelly, With Almonds

Prune Jelly, With Almonds


  • 1 pound of prunes
  • 1/2 box of Coxe's gelatine
  • sugar
  • juice of a lemon
  • 2 tablespoonfuls of blanched almonds


Soak the prunes over night, and stew till tender in the water in which they have soaked. Remove the stones, and sweeten to taste.

Dissolve the gelatine in a little hot water, and add to the prunes while hot. Lastly, add the juice and almonds. Pour the jelly into molds and set it on the ice to harden. Eat with cream.


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The Century Cook Book (1901).

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