To-day's Recipe PRUNE BLANCMANGE
Soak a pound of prunes overnight, stew them in the same water with three ounces of sugar and the rind of a lemon, cook till soft, then rub through a sieve. /Mix two and a quarter ounces of cornflour with a little water, put a pint and a half of water in a saucepan with the juice of a lemon and the syrup from the prunes, add the blended cornflour, stir until boiling, then add the prune pulp and continue cooking for another five minutes. Add a wineglass of claret or brandy, tint with desired colouring and set in a border mould. Serve with cream or custard.
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Bibliographic details
Dominion, Volume 29, Issue 111, 4 February 1936, Page 4
Word Count
111To-day's Recipe PRUNE BLANCMANGE Dominion, Volume 29, Issue 111, 4 February 1936, Page 4
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