Prune Soufflé

Ingredients

• Prunes, 1 pound
• Eggs, 6 or 7
• Sugar,
• Whipped cream.

Method

1. 1

   The prunes should be soaked overnight, and then cooked until they are soft.

2. 2

   Put through a sieve, and mix with the whites of the eggs beaten stiff.

3. 3

   Sweeten to taste with sugar, bake for 20 minutes, and serve with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 75. The excerpt below is the record exactly as published.

Sugar, 2 cups, Butter, 1 cup, Sweet milk, 1 pint, Eggs, 5, Lemons, 2. Cream the butter and sugar; beat the eggs separately, and put in first the yolks, then the whites. Stir in the milk. Grate the outsides of the lemons, squeeze the juice, and add these, the very last, just before placing in the oven. Bake about 30 minutes. Cocoanut pudding may be made in the same way, grating the cocoanut, and in this case, leave out a little of the butter. DESSEETS AROUND-THE-WORLD COOK BOOK STEAWBERRY SPONGE Gelatin, % box, Sugar, 1 cup. Strawberry-juice, 2 cups, Eggs, 4, Cream, % pint. Vanilla, % teaspoon. Soak the gelatin in a half-cup of cold water for half an hour. Then pour on to it 1 cup of boiling water, add the sugar, and stir till it is dissolved. Add 2 cups of strawberry- juice and strain all into a bowl. Put the bowl into a pan of cold water, and let the mix- ture become thick, stirring it now and then as it cools. Then beat it to a stiff froth with a whisk; add the beaten whites of the eggs, and beat all together till smooth. Put it into small molds, or into one large mold, and chill. Serve with a cold liquid sauce, flavored lightly with vanilla, or a thin custard made with the yolks of the eggs. Pineapple, raspberry, and blackberry sponge may be pre- pared in the same way. SOUFFlf CUSTARD Flour, 1/^ cup, Sugar, 2 tablespoons. Milk, 1 pint, Butter, 2 tablespoons. Eggs (beaten separately), 5, Salt. Mix the flour, salt, and sugar to a paste with a little cold milk. Turn this quickly into a pint of scalding hot milk on the fire, and stir rapidly until very thick and smooth. Cover, and cook for 10 minutes. 222 AROUND-THE-WORLD COOK BOOK DESSERTS Add the butter, cut in bits, and the beaten yolks of the eggs, and stir for a moment longer, then cover and set it aside for 10 minutes. Whip the whites to a stiff froth and beat them into the partly made custard. Then bake in a well-greased pudding- dish placed in a pan of hot water, or in cups. Have the oven very hot, and serve at once, as it quickly falls. PINEAPPLE SPONGE Gelatin, i^ box, Pineapple, 1 can. Thick cream, 14 cup, Eggs, 2. Cover the gelatin with 14 cup of cold water. Drain 'the syrup from the can of pineapple, measure it, and add enough water to it to make II/2 cups. Heat this to the boiling point, take it from the fire and add the gelatin to it, and stir until it is dissolved. Strain it and set it aside until it begins to thicken, then add the cream which has been whipped to a solid froth, also the whites of the eggs beaten until stiff and dry. Stir carefully together, and when quite thick, add 1 cup of the pineapple which has been cut in tiny bits. Turn into molds previously wet with cold water, and stand them in a cool place until firm. PRUNE SOTJFFli Prunes, 1 pound, Eggs, 6 or 7, Sugar, Whipped cream.

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