Prune and Nut Filling
From The royal baker and pastry cook, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 37. The excerpt below is the record exactly as published.
Prune and Nut Filling.— Soak Mi pound large prunes over night. Steam until plump and soft. Remove pits. When cold add cup chopped blanched almonds and stir into this whites 3 eggs, beaten stiff, with Mi cup powdered suga
Cook this with the app: pantry check, scaling, and the assistant.