Prune Pudding

Ingredients

• five eggs
• seven tablespoonfuls of powdered sugar
• a quarter of a pound of prunes
• half a teaspoonful of cream-of-tartar
• a quarter of a teaspoonful of salt
• a pint of milk
• half a teaspoonful of vanilla extract

Method

1. 1

   Separate egg whites and yolks.

2. 2

   Reserve half a cup of milk, heat the rest in a double-boiler.

3. 3

   Beat yolks with sugar and salt, add cold milk, then boiling milk, and cook until thickened.

4. 4

   Cool and flavor with vanilla.

5. 5

   Wash prunes, cook in water for an hour and a half, cool, remove stones, and cut into pieces.

6. 6

   Beat egg whites to a stiff froth, mix with sugar, salt, and cream-of-tartar.

7. 7

   Layer pudding mixture and prunes in a buttered dish, bake for twenty-two minutes.

8. 8

   Serve hot or cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 318. The excerpt below is the record exactly as published.

Prune Pudding. For this pudding and its sauce there will be required five eggs, seven table-spoonfuls of powdered sugar, a PUDDINGS. 609 quarter of a pound of prunes, half a teaspoonful of cream- of-tartar, a quarter of a teaspoonful of salt, a pint of milk, and half a teaspoonful of vanilla extract

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