Recipes > Desserts > Gelatin Desserts > Prune Mould

Prune Mould

Instructions

Prepare a prune purée as for Prune Soufflé and to the same quantity have a third of a box of gelatine soaked in a little of the water the prunes were cooked in, and dissolved over the teakettle. Stir quickly into the purée, then add three whites of eggs beaten to a stiff froth. Wet a mould and pour the mixture into it; set on the ice to congeal. Turn out on a glass dish and serve with cream.

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Source

The Golden Age Cook Book (1898).