Name: Prune Cream Mold
Ingredients: 1 cup water pulp of 1/2 lb; 1 cup cream; 24 medium sized; 2 1/2 cups 1/2 teaspn; 1/2 teaspn; 2 tablespns

Prune Cream Mold

Ingredients

Directions

¼ oz. gelatine 1 cup water pulp of ½ lb. (24 medium sized) prunes with water enough to make 2-2½ cups ½ teaspn. vanilla 1 cup cream, whipped 2 tablespns. sugar

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.