Prune Tarts

Ingredients

• one cup of the pulp
• one tablespoon of lemon juice
• the yolks of two eggs
• one-half cup of thin cream
• the whites of two eggs

Method

1. 1

   Wash and soak prunes, cook until tender, then rub through a sieve.

2. 2

   Mix with lemon juice, beaten yolks, cream, and salt.

3. 3

   Fold in beaten egg whites.

4. 4

   Line tins with paste, fill with mixture, and bake in a moderate oven.

5. 5

   Serve cold.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 60. The excerpt below is the record exactly as published.

PRUNE TARTS— Wash the prunes thoroughly and soak over night or for several hours. Cook in the same water. When very tender rub them through a sieve. To one cup of the pulp add one tablespoon of lemon juice, the yolks of two eggs beaten with one-half cup of thin cream and a few grains of salt. Mix well and sweeten to taste, then fold in the whites of two eggs

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