Prune Souffle
From San Rafael cook book, 1906, 1906
Serves 2
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 56. The excerpt below is the record exactly as published.
20 prunes cooked without sugar till very tender and very dry; stone and chop fine; beat the whites of 4 eggs very stiff; add a small cup of sugar and % teaspoon of cream of tartar; mix all thoroughly; bake ^^ hour in a pan set in a pan of water. Serve with creain; whipped cream is nicest. l.IGHT DESSERT 127 JELLIED PRUNE— Mrs. Geo. Foster. 1 piat prunes* IVa pints water, Vz package gelatine, 1 cup sherry, 1 cup sugar. Soak gelatine in "gill of water 2 hours. Cook prunes in 5 gills of water slowly 1 hour. Remove stones and mash very fine. Pour a little boiling water on gelatine to dissolve it. Strain it into the prunes; add sugar and water; beat thoroughly. Serve with whipped cream. PRUNE SOUFFLE
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