Prune Fluff
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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 farm cook & rule book (1923) by Nell Beaubien Nichols, page 141. The excerpt below is the record exactly as published.
Prune Fluff Eub 1 cupful of cooked prunes through a sieve, add 1 table- spoonful of lemon juice and fold in 1 stiffly beaten egg white. COOKING FOE THE SICK 283 Add 1 tablespoonful of sugar, pile on an oiled dish and set in the oven 3 minutes. Serve cold with a boiled custard or cream, plain or whipped. Grape Jelly ^"^ Soak 1 tablespoonful of granulated gelatin in 4 tablespoonfuls of cold water" and dissolve by stirring over hot water. Dissolve % cupful of sugar in 1 cupful of grape juice, heating this slightly. Add the gelatin and 1 tablespoonful of lemon juice
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