Prune Puff
From The home science cook book, 1902
Serve with a soft custard made with the yolks of the eggs previously cooked. Other fruits may be used instead of prunes.
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 75. The excerpt below is the record exactly as published.
Prune Puff. Whip the whites of three or four eggs to a stiff froth, add slowly one-fourth cup of powdered sugar, beating all the time. Then add one cup of cooked prunes
Cook this with the app: pantry check, scaling, and the assistant.