Prune Souffles

Ingredients

• One breakfastcupful of best prunes
• whites of four eggs
• three dessert-spoonfuls of caster sugar
• half a wineglassful of sherry

Method

1. 1

   Soak prunes in tepid water for four hours, dry, remove stones and skin, and cut into small pieces.

2. 2

   Whisk egg whites stiff, gently stir in sugar, sherry, and prunes.

3. 3

   Put into a buttered mould, stand in warm water, and bake in a moderate oven for one hour.

4. 4

   Serve hot or cold with whipped cream.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 63. The excerpt below is the record exactly as published.

Prune Souffles. One breakfastcupful of best prunes soaked in tepid water for four hours. Dry in a clean cloth, remove 158 KING’S COLLEGE HOSPITAL TO SOUTH LONDON. stones and skin, cut into small pieces; whisk the whites of four eggs very stiff, stir in gently three dessert-spoonfuls of caster sugar, half a wineglassful of sherry

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