Prune Souffle
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Recipe by A. Zander.
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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 60. The excerpt below is the record exactly as published.
whites of 4 eggs and bake in moderate oven for 30 minutes. Serve at once. Sauce. Mix yolks of 2 eggs with J4 cup sugar and pinch of salt; pour over mixture Yi cup coffee and cook in double boiler until slightly thickened. Cool and fold in 1 cup of whipped cream. Mrs. A. E. Rockey. Prune Souffle. One scant cup cooked prunes after the seeds are out ; chop fine; 4 whites of eggs beaten dry with 3 tablespoons of sugar; beat again with the prunes. Butter a baking dish and bake in slow oven till brown, about 40 minutes. A tablespoon of shredded almonds
Cook this with the app: pantry check, scaling, and the assistant.