Prune Puff
From Royal baker and pastry cook, 1913
Other soft fruits may be used in the same way and the puffs may be served hot without sauce or with whipped cream.
Presented as published in 1913. 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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 55. The excerpt below is the record exactly as published.
Prune Puff. — Whip the whites of 3 or 4 eggs to a stiff froth, add slowly M cup of pow¬ dered sugar, beating all the time. Add 1 cup of cooked prunes
Cook this with the app: pantry check, scaling, and the assistant.