{"id":4118,"slug":"jellied-prunes","title":"JELLIED PRUNES","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["1/2 lb. prunes","2-1/2 cups cold water","2 tablespoons granulated gelatine","1/2 cup corn syrup or 1/4 cup sugar","2 teaspoons grated lemon or orange rind"],"ingredients_norm":["prune","cold water","granulated gelatine","corn syrup or cup sugar","lemon or orange rind"],"steps":["Soak washed and scalded prunes in 2 cups cold water 10 minutes.","Simmer until tender (about 10 minutes).","Soak gelatine in 1/2 cup cold water.","When soft, add to hot prune mixture.","When gelatine is dissolved, add other ingredients and place in mold.","Chill, and stir once or twice while chilling to prevent prunes settling to bottom of mold."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/15464","source_ref":"pg:15464:128","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"b4a1dfc6b53d18572a638042ec798cf631be9e2f5d5c12dbd9e7027e6063a7a4","created_at":"2026-08-02T16:11:30Z","updated_at":"2026-08-02T16:11:30Z","notice":"Historical recipe (1918), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/jellied-prunes"}