Prune Pudding
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. 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 Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 35. The excerpt below is the record exactly as published.
PKUNE PUDDING Two cups of cooked prunes so you may remove seeds, mash fine and sugar to taste while warm. Add V2 D0X of gelatine, which has been soaked in % cup of cold water. Let cool and add stiffly beaten whites of three eggs
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