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Dessert

Prune Jhwlly

A sweet preserve made from stewing prunes, sugar, and gelatin, served chilled with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Prune Jhwlly

Ingredients

Directions

Prepare the prunes

  1. Wash the prunes well and soak them for about an hour.

  2. Soak the gelatin in water.

Cook and set

  1. Place the prunes in a saucepan, cover with water, and add the sugar.

  2. Boil for about an hour.

  3. Strain the juice from the prunes and add the gelatin to the juice.

  4. Heat the juice and gelatin mixture until it boils.

  5. Cover the prunes with the hot juice and gelatin mixture.

  6. Pour into a mold and refrigerate until cold.

Serve

  1. Serve with whipped cream.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Prunes
Provide the main fruit flavour and body of the jelly.
Gelatine
Sets the juice into a firm, sliceable jelly as it cools.
Sugar
Sweetens the juice and balances the tartness of the prunes.

The step that matters

Heat the juice and gelatine mixture until it boils. Gelatine must be fully dissolved before setting; if it is not heated enough, it may not dissolve evenly and the jelly can set unevenly or weakly. Boiling the mixture ensures the gelatine is completely dispersed throughout the juice.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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