Prune Nut Whip

Ingredients

• one pound prunes
• whites of four eggs
• one cup sugar
• one-half cup chopped walnuts

Method

1. 1

   Mix prunes, egg whites, and sugar, then bake until brown.

2. 2

   Serve with whipped cream or vanilla ice cream.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 28. The excerpt below is the record exactly as published.

one cup sugar in spider and set on stove to melt, but not © burn. Place other ingredients on to boil. When sugar is ~~ melted stir into custard and remove at once from fire. Strain ~~ and flavor with vanilla. Freeze. sity 1er until it thickens, then add the whites of the eggs beate 0 a stiff froth; stir constantly until quite stiff; line a dee ' MOUSSE Quaple)—_This recipe Nioe a maple mousse 1 imply prepared and costs no more than a quart of ice cream. Beat until light and foamy the yolks of four eggs and put vem in a double boiler with one cup of maple sirup. Cook, ’ Stirring constantly, for 15 minutes, then remove from the fire and beat until quite cold. Stir in one pint of rich cream which has been stiffly whipped, pour into your mold, over reezing have a thick layer of shaved ice in your pail, set the mold in, sprinkle a little salt over ae ice, then fill the ait. PARFAIT (Almond) —A very delicious iene: parfait may be served either with or without a chocolate sauce. t Over one-half cup of granulated sugar pour one- -fourth ‘eup of the best sherry and let it stand a couple of hours un- ‘til the sugar is dissolved. Grate a scant one-half pound of Co Imonds which have already been blanched. Whip one pint. f thick cream to a stiff froth, add the wine and sugar, nuts” nd one tablespoon of Maraschino. When thoroughly mix- d turn into a mold, pack with ice and salt as directed above, d set away for four hours to ripen. oy _ If a chocolate sauce is desired, try the following: “One and one-half cups granulated sugar, one-half cup of grated a nsweetened chocolate. Mix and add one-half cup cream, hen cook until it bubbles in the center. Add a lump of but- er the size of a hickorynut, take from the fire and beat un- - til it thickens. Keep it warm and serve with the parfait. _ - PEACH MELBA—Halve and peel firm ripe peaches. Have — eady a sirup made of sugar and water. In making the sir- — p a quantity of sugar three-fourths weight of the peaches s required and water one-half the weight of the sugar. Let he peaches simmer in the sirup until tender, then chill horoughly. Have ready a mold of vanilla ice cream ona ilver dish which it is well to set in another dish of shaved ce. Arrange the peaches around the mold of cream and on ee pour a rich raspberry sirup that has been: well e de PEACHES (Baked)—Wash in warm water, we PEARS i eakedj Beet fine pears leaving on giceiae ee ‘in deep basin with water enough to half cover and sugar t ake a medium rich sirup, bake until tender. Serve ver ‘PUFFS (Chocolate)—Two: efEs, sranulated | sugar, one- -half cup sweet milk, one oz. choc baking powder sifted in one cup flour. Steam 85 minutes Serve with any desired sauce. | “PUFFS (Date)—This amount will make five or six cups ne egg, one-half cup granulated sugar, one tablespoon but ‘ter worked through one-half cup flour, as for pie crust; one half cup milk (sweet), one scant teaspoonful baking powder, half a cup of chopped dates. Add the baking powder to the flour before putting in the butter, mix well, fill small cus tard cups half full, steam 80 minutes. Do not let the water » stop boiling. Serve with cream and sugar or whipped cream RICH CREAM (Frozen)—Cook till very soft a cup of ce, th water just to cover; add the juice of one lemon to the When the rice is done uncover it and let it stand i he oven with the door open till it has steamed dry; the dda cup of thick sugar and water sirup; let it stand half — an hour, drain it, add a cup of whipped cream and stir i into a quart of well- frozen plain vanilla ice cream; when rm put in a mold; pack this in ice and.salt and let it. sta 1d two hours to ripen, ; ra OUFFLE (Fruit)—Strawberries, red raspberies. or peach mat an be used. Into a rather large dish break white of ~ e egg, two-thirds cur of granulated sugar, one cup | br uit, beat hard with egg beater or silver fork . -unti rms a stiff dressing. . Use with any tworlayers cak en neha on tOD a: up mit < SOUFFLE (orange) Make a ‘rich’ cuatard® and: pour over stale sponge-cake cut into small cubes and saturated ~ eae ater. juice. Cover with meringue, brown nicely and a Pp at - The strawberry sauce can be made as thin as wanted by inst creasing the amount of fruit juice. ' _ WHIP (Apple)—Grate one good-sized apple, then. whip whites of two eggs about half stiff; put in apple and one cup granulated sugar, and whip till very light. Set in co place till ready to use, then whip down and serve on sma ? plates or ice cream dishes; one large spoonful of app _ whip, then maple mousse in center, with -cherries on to _ Makes a fine looking dessert and is also very good. : WHIP (Prune)—Cook 12 large prunes until tender, ch _ fine; beat whites three eggs with pinch of salt, add one-third ~ cup sugar, one-fourth teaspoon baking powder; add prunes, | BOY: bake 30 minutes; set pan in another pan of cold water an ‘ae _ put. in the oven to bake. Sauce—Yolks three eggs beaten, add one-third cup sugar, 1% cups milk, stir on the stove un- til it comes to boiling point; take from the fire, add one _ teaspoon vanilla and cover dish. This is such a good des- - sert you can feed it to any invalid. > ‘WHIP (Prune Nut)—One pound prunes stoned and chop- - ped, whites of four eggs and one cup sugar beaten lightly, _ one-half cup chopped walnuts

Cook this with the app: pantry check, scaling, and the assistant.