Because it is Homecoming week at OU and because we love making things with jello in it, Christine and I have a special Homecoming episode of Recipe Archaeology today. This recipe comes from the 1972 University Cookbook from the University Women’s Association.
Homecoming Jello Plum Pudding is from Mrs. Julien Monnet. We don’t have a year but know that it was made in the early 1900’s as Julien Monnet founded the College of Law at OU in 1909. I like to imagine academic types attending a homecoming weekend party at the Monnet home and eating an array of jello plum pudding, cheese molds, salmon molds and barbecue.
Despite it’s unappealing appearance, Homecoming Jello Plum Pudding was delightful. Our theory is that Mrs. Monnet wanted to make an easier version of English Plum Pudding. Since jello was every homemakers dream come true at the turn of the century, it’s a no-brainer to make it a part of your party spread.
Click HERE to see the full episode of Homecoming Jello Plum Pudding.
Here is Mrs. Monnet’s recipe if you want to make it for your next party or for Santa (which I highly recommend)
- 1 package lemon jello
- 2 cups boiling water
- 3/4 cup Grape Nuts cereal
- 1/2 teaspoon cinnamon
- 3/4 cup chopped nuts (walnuts)
- 1/4 cup citron (or candied lemon peel)
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup raisins
- 3/4 cup prunes
- water
- juice from half a lemon
- In a sauce pan, cover prunes with water, add juice from half a lemon and simmer until prunes are plump and tender. About 10 minutes.
- Dissolve jello in boiling water. Add remaining ingredients. Drain water from prunes and add to mixture.
- Pour into a jello mold. Cover and refrigerate overnight.
Marilyn Steber
Your Homecoming Jello Plum pudding is Almost the recipe my grandmother made in Birmingham, Alabama. It used red jello and She made a topping of sugar and meringue to go on top. I’ve shared it with nieces, and they always came back for seconds. I am tearing up my stash of recipes trying to find that darn thing.