Prune Souffle

Ingredients

• half a pound of stewed prunes
• the yolks of three eggs
• four tablespoonfuls of powdered sugar
• the well-beaten whites of six eggs

Method

1. 1

   Remove the stones from half a pound of stewed prunes; press the prunes through a sieve, add to them the yolks of three eggs slightly beaten, with four tablespoonfuls of powdered sugar.

2. 2

   Fold in the well-beaten whites of six eggs; turn at once in a baking-dish, dust the top with powdered sugar, bake in a quick oven for five or six minutes, then send immediately to the table in the dish in which it was baked.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 21. The excerpt below is the record exactly as published.

PRUNE SOUFFLE Remove the stones from half a pound of stewed prunes ; press the prunes through a sieve, add to them the yolks of three eggs slightly beaten, with four tablespoonfuls of powdered sugar. Fold in the well-beaten whites of six eggs

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