Prune Soufflé

Ingredients

• one-half pound stewed prune pulp
• juice of one lemon
• three-fourths cup of sugar
• the stiff-whipped whites of four eggs

Method

1. 1

   Combine stewed prune pulp with lemon juice and sugar.

2. 2

   Fold in the stiffly whipped egg whites.

3. 3

   Pour into a soufflé dish, sprinkle sugar on top, and bake in a brisk oven for ten minutes or until brown.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 44. The excerpt below is the record exactly as published.

one-half pound stewed prune pulp (prepared as for soup); add juice of one lemon, three-fourths cup of sugar, and the stiff-whipped whites of four eggs. Turn into the soufflé dish, sprinkling sugar over the top and baking in brisk oven ten minutes, or till brown. THE PLUM 105 INDIVIDUAL PRUNE PUDDINGS Make as above but bake in cups or ramekins, serving cold with whipped cream. “PRUIN SAUCE” (Squire Hardcastle) “‘Certainly there is no better relish for game, mutton,: lamb, fowls of every sort, even roast pork, provided it be tender and crisp enough. Wash a pound of small prunes and put them on in plenty of cold water with the juice of two lemons and their thin yellow peel, four blades of mace, two dozen whole cloves, and a bunch of whole allspice, reinforced with a single peppercorn. Cook for two hours, simmering gently and filling up as the water wastes. Then put in two cups of sugar and simmer another hour until the syrup is thick and rich. Then add a half cup of cider vinegar, let boil five minutes, and your sauce is done. It is in truth a very rich, sweet pickle, which will keep indefinitely. Martha McCulloch Williams.’ PRUNE SNOW This is made as for Prune Soufflé but served at once, uncooked. PRUNE ICES For a simple ice simmer one pound of prunes till tender, remove pits, and put through coarse sieve. This may be used with the foundation syrup for water ices, adding juice of one lemon

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